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Sheet Pan Thanksgiving Dinner for Two with Turkey and Vegetables

Sheet pan Thanksgiving dinner for two pairs juicy turkey tenderloin with tender roasted vegetables on one pan. Potatoes, carrots, and onion roast alongside the turkey for an easy small-scale holiday meal.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb baby potatoes halved
  • 2 carrots medium, peeled and cut into 1-inch pieces
  • 1 yellow onion small, cut into wedges
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tsp dried rubbed sage divided
  • 0.5 tsp dried thyme divided
  • 0.5 tsp garlic powder divided
  • 1 lb turkey breast tenderloin patted dry

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with foil.
  3. Toss the potatoes, carrots, and onion with 1 tablespoon olive oil and half of the salt, pepper, sage, thyme, and garlic powder.
  4. Spread the vegetables in an even layer on the pan.
  5. Roast the vegetables for 15 minutes.
  6. Rub the turkey tenderloin with the remaining 1 tablespoon olive oil and remaining seasonings.
  7. Move the vegetables toward the edges of the pan and place the turkey in the center.
  8. Roast for 25 to 30 minutes, until the thickest part of the turkey reaches 165°F and the vegetables are tender.
  9. Transfer the turkey to a cutting board and let it rest for 5 minutes.
  10. Slice the turkey and serve it with the vegetables.

Notes

Use a meat thermometer to check that the thickest part of the turkey reaches 165°F. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 3 months. Avocado oil can replace olive oil for a neutral-flavored alternative.