This one sheet pan dinner couldn’t be any easier and so delicious. The turkey breast rolls ups come out super moist, juicy and flavorful. Plus, the vegetables are perfectly roasted and yummy. One sheet pan and some prep is all you need to make this delicious dinner.
Easy to make and delicious turkey breast roll ups with roasted vegetables cooked on one sheet pan.
- 1 section of turkey breast (turkey breast is rather large, one section can make 2 rolls)
- 1 red, yellow or orange bell peppers *you can use a mix of bell peppers, adds more color to the dish
- 1 large red or white onion
- few small gold potatoes or regular potatoes
- 2 medium carrots
- few sprigs thyme
- few sprigs rosemary
- 2 cloves garlic, finely minced
- olive oil
- Salt and pepper
- Heavy duty strings to tie the rolls in place
Prepare a large sheet pan lined with parchment paper.
Cut 6 pieces of heavy duty string, each about 12″ long.
Prepare the vegetables to place inside the rolls. You will need sliced bell peppers, cut into strips and half of the onion also diced into thin strips. Set aside.
Prepare the herb mixture with olive oil to be used as a rub for the turkey rolls. In a small bowl combine garlic, rosemary, thyme and olive oil. Mix and set a aside.
Fillet the turkey breast, so you have two sections. Pound the turkey breast with a meat tenderizer mallet or hammer. Sprinkle the fillets with salt and pepper.
Add the diced bell peppers and onions inside. Roll them up and securely tie with strings. I used 3 strings per roll. Tie one in the middle and two on opposite ends.
Cut the onions, potatoes and carrots into large chunks and place in large bowl. Sprinkle generously with salt and pepper and drizzle some olive oil. Mix well and place the vegetables on the sheet pan.
Place the turkey rolls on the sheet pan and season with salt and pepper. Rub olive oil and herb mixture on the turkey rolls.
Place in the oven set for 400 F and roast for about an hour or more depending on the thickness of your turkey breast rolls. Make sure the breast inside is not pink. Poke with the knife to check. If juices are running clear than its done.
When its done, cover with foil for about 10 minutes before serving. This way the juices will flow in and make the turkey extra moist.