Sheet-Pan Turkey Tenderloin with Fall Vegetables

Turkey tenderloins, sweet potatoes, Brussels sprouts, and apples roast together beneath a maple-Dijon sage glaze for a complete autumn sheet-pan supper.

60 min

4 servings

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

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

Equipment

Large rimmed sheet pan · Instant-read thermometer · Mixing bowl · Pastry brush

Brown, do not steam

Use a large pan and leave visible gaps between vegetables; crowded pieces release moisture and soften.

Keep the finish clean

Reserve glaze before brushing raw turkey, then use that clean portion on the cooked slices.

Heat and season

01. Heat the oven to 425 F and make space for all the food on one large rimmed pan.

02. Mix the glaze and reserve 1 tbsp in a clean bowl before the brush touches raw turkey.

03. Toss sweet potatoes and sprouts with oil, salt, pepper, and sage; leave an open strip for the turkey.

Give vegetables a head start

04. Roast the vegetables for 15 minutes so the potatoes begin to soften before the turkey joins them.

05. Pat turkey dry, season with the remaining salt, and brush with the glaze left in the mixing bowl.

Roast together

06. Turn the vegetables, add turkey in the center, and roast for 12 minutes.

07. Add apple wedges tossed with the remaining oil so they soften without collapsing.

08. Roast 8–12 minutes more, until the thickest turkey section reaches 165 F.

Rest and serve

09. Rest turkey on a clean board for 5 minutes while the vegetables stay warm on the pan.

10. Slice across the grain, use only the clean reserved glaze, and scatter parsley over the pan.