When you think of turkey, a whole roasted bird usually comes to mind, but sometimes you want something simpler without losing the festive flavors. One-Pan Roast Turkey Breast and Root Veggies is the perfect answer. It’s tender, juicy turkey with a golden skin, surrounded by a medley of caramelized carrots, parsnips, potatoes, and onions—all cooked together in one pan. This recipe brings the warmth and aroma of a holiday dinner without the stress of handling an entire turkey.
The beauty of this dish is how everything cooks in harmony. The turkey breast gets infused with herbs and butter while the veggies roast underneath, soaking up those savory drippings. It’s rustic, hearty, and makes both a main course and side dish in one go. Perfect for a smaller holiday gathering, a Sunday dinner, or even a make-ahead meal for busy weeks.
Cooking Time: 1 hour 15 minutes
Serving: 6 portions
Ingredients
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1 bone-in turkey breast (about 4–5 lbs)
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3 tbsp olive oil
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3 tbsp unsalted butter, softened
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4 garlic cloves, minced
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2 tsp fresh thyme leaves
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2 tsp fresh rosemary, chopped
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2 tsp fresh sage, chopped
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1 tsp paprika
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1 tsp salt
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1/2 tsp black pepper
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1 lemon, halved
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3 carrots, peeled and cut into chunks
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3 parsnips, peeled and cut into chunks
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1 lb baby potatoes, halved
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1 large red onion, quartered
Instructions
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Preheat oven to 375°F (190°C).
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Pat turkey breast dry with paper towels. In a small bowl, mix butter, garlic, thyme, rosemary, sage, paprika, salt, and pepper. Rub this mixture all over the turkey breast, sliding some under the skin.
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Place carrots, parsnips, potatoes, and onion on a large roasting pan or baking dish. Drizzle with olive oil, squeeze half a lemon over them, season with salt and pepper, and toss to coat.
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Place the turkey breast on top of the vegetables. Squeeze the remaining lemon half over the turkey.
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Roast uncovered for 60–75 minutes, or until the internal temperature of the turkey reaches 165°F (74°C). Stir the vegetables once halfway through for even browning.
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Remove turkey and let it rest for 10 minutes before slicing. Serve with the caramelized veggies and pan juices.
Nutrition (per serving, approx.)
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Calories: 390
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Protein: 46 g
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Fat: 17 g
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Carbohydrates: 18 g
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Fiber: 4 g
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Sugar: 4 g
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Sodium: 380 mg
Tips
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If you like crispy edges on your veggies, spread them out in a single layer instead of crowding the pan.
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For extra flavor, pour 1/2 cup chicken broth or white wine into the pan before roasting.
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Swap in sweet potatoes or turnips if you prefer different root vegetables.
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Leftover turkey works well in sandwiches, salads, or soups the next day.
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If your turkey breast is boneless, reduce cooking time by about 15 minutes.
