Sheet Pan Roasted Turkey and Veggies

Servings: 6
Prep Time:  15 minutes
Cook Time: 25 minutes 

Nutrition:

Ingredients:

• 3 tbsp olive oil
• 1 whole lemon (cut in half, divided use)
• 3 sprigs fresh rosemary (stems removed, chopped)
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 ¼ lbs boneless turkey tenderloins (cut in half)
• 2 bell peppers (1 red, 1 yellow, cut into 2-inch chunks)
• 1 zucchini (cut into 1-inch chunks)
• 1 cup white button mushrooms (cut in half)
• ½ red onion (cut into 1-inch chunks)

Instructions:

1. Preheat Oven:

Preheat the oven to 400 degrees F.

2. Prepare the Marinade and Coat Turkey & Veggies:

In a large bowl, combine oil, juice from 1/2 lemon, rosemary, garlic powder, paprika, salt, and black pepper; mix well. Add turkey and toss until evenly coated. Place on a baking sheet. Add bell peppers, zucchini, mushrooms, and onion to oil mixture and toss until evenly coated. Place vegetables and lemon halves on baking sheet.

3. Roast:
Roast 25 to 30 minutes or until no pink remains in turkey and vegetables are tender. With a pair of tongs, squeeze roasted lemon halves over turkey and vegetables and serve immediately.