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Sheet-Pan Turkey Tenderloin with Fall Vegetables

Staggering the vegetables, turkey, and apples lets one sheet pan deliver browned edges, tender meat, and a balanced maple-Dijon finish.

Sliced turkey tenderloin with browned Brussels sprouts, sweet potatoes, and apple wedges on a serving platter.

This sheet-pan supper gives the dense vegetables a head start before the turkey and apples join them. A maple-Dijon sage glaze ties the savory sprouts to the fruit, while a reserved clean spoonful brightens the sliced turkey at the end.

A large pan and visible gaps matter: sweet potatoes brown where they touch hot metal, and the turkey roasts evenly when it has room around it.

Stage the ingredients by cooking time

Sweet potatoes need the longest roast, so they start with the Brussels sprouts while the turkey is prepared. Apples enter later, giving them enough time to soften and brown without losing their shape.

Leave the pan uncrowded

A clear strip through the vegetables makes room for the tenderloins, and the pieces should remain in one layer. If the pan is packed tightly, the vegetables release steam and lose their browned edges.

Glazed turkey tenderloins sit between partly roasted sweet potatoes and Brussels sprouts on a sheet pan. — The glazed turkey joins partly roasted vegetables before the apples are added.

Use temperature for the turkey

Tenderloins vary in thickness, so the thermometer is a more reliable cue than a fixed final minute. Check the thickest section and remove the pan when it reaches 165 F; the vegetables can continue briefly if they need more browning.

Finish with the reserved glaze

The clean spoonful set aside before the brush touched raw turkey can go directly over the sliced meat. Resting first keeps the slices moist, and parsley adds a fresh note to the warm, sweet-savory pan juices.

A close view of glazed turkey slices beside browned Brussels sprouts and sweet potato with tender apples. — Sliced turkey with browned Brussels sprouts, sweet potatoes, and tender apple wedges.

Sheet-Pan Turkey Tenderloin with Fall Vegetables

4 servings

60 minutes total

Ingredients

• 2 turkey tenderloins (about 1 1/2 lb total)
• 1 1/2 lb sweet potatoes, scrubbed and cut into 3/4-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 2 firm apples, cored and cut into 8 wedges each
• 2 tbsp extra-virgin olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh sage, divided
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup
• 2 garlic cloves, finely grated
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley, for serving

Method

Heat the oven
Set a rack in the center of the oven and heat to 425 F. Use a large rimmed sheet pan so the vegetables and two tenderloins can sit in a single layer.
Look for: The oven is fully preheated before the pan goes in.
Mix the glaze
Whisk the Dijon, maple syrup, grated garlic, and apple cider vinegar with half the chopped sage. Spoon 1 tbsp into a separate clean bowl for finishing, before the brush touches raw turkey.
Look for: The glaze is smooth and pourable, and the clean finishing portion is set aside.
Season the vegetables
Toss the sweet potatoes and Brussels sprouts with 1 tbsp olive oil, 1 tsp kosher salt, the black pepper, and the remaining sage. Spread them across the sheet pan without crowding, leaving a space through the center.
Look for: The vegetables have a light oil sheen and are spread in one layer.
Start roasting
Roast the vegetables for 15 minutes to give the dense sweet-potato cubes a head start. The sprouts should begin to soften but should not yet be deeply browned.
Look for: The sweet potatoes are hot at the edges and the sprouts are beginning to soften.
Prepare the turkey
While the vegetables roast, pat the tenderloins dry and season all sides with the remaining 1/2 tsp salt. Brush them with the glaze left in the mixing bowl, keeping the reserved clean glaze untouched.
Look for: The tenderloins are dry, evenly salted, and coated in a thin layer of glaze.
Add the turkey
Remove the pan, turn the vegetables, and place the tenderloins in the open center. Return the pan to the oven and roast for 12 minutes, keeping the vegetables in a single layer around the meat.
Look for: The turkey sits in the center with open pan surface around each piece.
Add the apples
Toss the apple wedges with the remaining 1 tbsp olive oil, then arrange them around the turkey and vegetables. Add them now so they soften and brown without collapsing during the full roast.
Look for: The apple wedges are lightly coated and fit in the open spaces without stacking.
Finish roasting
Roast 8 to 12 minutes more, checking the thickest tenderloin with an instant-read thermometer; remove the pan when it reaches 165 F. The vegetables should be browned and the apples tender but still holding their shape.
Look for: The thickest turkey section registers 165 F and a knife pierces the vegetables easily.
Rest the turkey
Transfer the turkey to a clean cutting board and rest for 5 minutes while the vegetables remain on the warm pan. Do not reuse the brush or bowl that touched raw turkey glaze.
Look for: The turkey rests undisturbed and the vegetables stay warm on the pan.
Slice and serve
Slice the turkey across the grain, brush or drizzle it with the reserved clean glaze, and scatter parsley over the meat and vegetables. Serve directly from the sheet pan while everything is hot.
Look for: The slices are moist, the clean glaze adds a light shine, and the parsley is freshly green.