Target: 6 × 4 inches · landscape

Sheet-Pan Turkey Tenderloin with Fall Vegetables

60 min · 4 servings

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

1. Heat oven to 425 F. Whisk Dijon, maple, garlic, vinegar, and sage; reserve 1 tbsp in a clean bowl.

2. Season potatoes and sprouts with oil, salt, pepper, and sage. Spread on a pan and roast 15 minutes.

3. Salt and glaze the turkey. Turn vegetables, add tenderloins in the center, and roast 12 minutes.

4. Add oiled apple wedges. Roast 8–12 minutes more, until turkey reaches 165 F and vegetables are tender.

5. Rest turkey 5 minutes, slice across the grain, use the clean reserved glaze, and finish with parsley.

Cook’s note: Leave room between ingredients so the vegetables brown instead of steaming.