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High Protein Thanksgiving Sheet Pan Dinner (Turkey Tenderloin)

High Protein Thanksgiving Sheet Pan Dinner (Turkey Tenderloin) - recipe card
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This high-protein Thanksgiving sheet pan dinner features juicy turkey tenderloin roasted with sweet potatoes, Brussels sprouts, and green beans, all seasoned with classic holiday herbs. Everything cooks on one pan, delivering a complete festive meal with minimal cleanup. With 51 grams of protein per serving, it’s a satisfying and nutritious way to enjoy Thanksgiving flavors any night of the week.

Ingredients

Scale
  • 2 turkey tenderloins (about 1.5 lb total)
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 lb sweet potatoes, peeled and cut into 1-inch cubes
  • 1 lb Brussels sprouts, trimmed and halved
  • 8 oz fresh green beans, trimmed
  • 1 medium red onion, cut into 1-inch wedges
  • Cooking spray or additional olive oil for greasing

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil or parchment paper and lightly grease with cooking spray or olive oil.
  2. In a small bowl, combine 1 teaspoon kosher salt, 1/4 teaspoon black pepper, dried thyme, dried rosemary, dried sage, garlic powder, and onion powder. Mix well.
  3. Pat the turkey tenderloins dry with paper towels. Rub 1 tablespoon olive oil all over the tenderloins, then sprinkle with half of the spice mixture, pressing gently to adhere. Set aside.
  4. In a large bowl, combine sweet potato cubes, Brussels sprouts, green beans, and red onion wedges. Drizzle with remaining 1 tablespoon olive oil and sprinkle with remaining spice mixture and 1/2 teaspoon kosher salt. Toss until evenly coated.
  5. Arrange the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the turkey. Place the seasoned turkey tenderloins in the center of the pan, nestling them among the vegetables but not overcrowding.
  6. Roast in the preheated oven for 25-30 minutes, or until the internal temperature of the thickest part of the turkey reaches 165°F (74°C) and the vegetables are tender and lightly browned. Rotate the pan halfway through cooking for even browning.
  7. Remove the pan from the oven and let the turkey rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
  8. Slice the turkey tenderloin against the grain into 1/2-inch thick medallions. Serve immediately with the roasted vegetables alongside.
  9. If desired, garnish with fresh herbs like chopped parsley or thyme before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezer: Freeze in a freezer-safe container for up to 3 months. Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. Microwave: Cover and heat in 1-minute intervals until hot. To keep protein high, serve with a side of Greek yogurt or cottage cheese if desired.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-thanksgiving-sheet-pan-dinner-turkey-tenderloin/