Sheet Pan Turkey Dinner

If you crave the flavors of thanksgiving year round, but you want to keep it healthy, you’re in the right place. Sage and rosemary rubbed turkey is cooked on the same sheet pan with garlic shallot green beans and cinnamon spiced sweet potatoes.

Course Main Course

Cuisine American

Diet Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Whole30

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 326kcal

Author Lauren

Ingredients

12 ounces green beans (cleaned and trimmed)
2 tablespoon olive oil
1 shallot (peeled, halved and cut into thin slices)
salt and pepper
1 pound sweet potatoes (peeled and cut into ½-inch cubes)
½ teaspoon salt
⅛ teaspoon cinnamon
24 ounce turkey tenderloin (cut into 4 equal pieces with silver skin trimmed off)
2 cloves garlic (minced)
½ teaspoons dried rosemary
¼ teaspoon dried sage

Instructions

Preheat the oven to 375˚ F. Arrange green beans evenly on the sheet pan. Drizzle with 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt, ¼ teaspoon of pepper, 1 clove of minced garlic and the shallots. Gently toss to coat.
In a medium mixing bowl, toss together the sweet potatoes, 1 tablespoon olive oil, ½ teaspoon salt and the cinnamon. Arrange sweet potatoes evenly with the green beans on the sheet pan.
In the same bowl, add turkey ½ teaspoon salt, ¼ teaspoon pepper, rosemary, sage and remaining garlic. Toss the turkey in the bowl until the seasoning is evenly coating the turkey. Arrange the four peices into the veggies evenly down the pan.
Bake in the oven for 25 minutes or until the turkey juices run clear and an instant read thermometer reads 165˚ F when placed in the center.
Allow to cool for 5 minutes and serve warm or refrigerate for up to 5 days, freeze for up to 60 days.

Nutrition