Roasted Turkey Tenderloin & Italian Vegetables

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Prep Time: 20 mins | Cook Time: 40 mins | Makes: 4 servings

Ingredients  

• 1 lb turkey tenderloin, divided

• 8 oz baby bella mushrooms, cleaned with ends trimmed

• 12 oz baby potatoes, scrubbed and cut potatoes in halves/cubes

• 12 oz Campari tomatoes

• 2 zucchini or summer squash, cut into 1-inch pieces

• 12 large garlic cloves, peeled

• 1 Tbsp extra virgin olive oil, divided

• 1/2 Tbsp dried oregano

• 1 tsp dried thyme

• 1/2 tsp salt and pepper

• 2 Tbsp parmesan cheese freshly grated, optional for serving

• 1 tsp crushed red pepper flakes, optional

Directions

1. Preheat the oven to 400°F. Add baking dish or sheet pan in oven while oven preheats.

2. Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle with 1.5 tsp olive oil. Add half of the dried oregano, thyme, salt and pepper. Toss to combine.

3. Place turkey tenderloins in separate mixing bowl. Drizzle with 1.5 tsp olive oil. Add remaining herbs and spices. Toss to combine.

4. Take the potatoes only and spread them on a lightly oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the turkey tenderloin, mushrooms, and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender, some charring is good.

5. Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional) on roasted vegetables.

Notes

• If you have trouble finding Campari tomatoes, grape or cherry tomatoes will also work.

Nutrition: (per serving) Calories: 276.3 | Total Fat: 6.1 g | Chol: 58.1 mg | Sodium: 718.8 mg | Carb: 28.7 g | Protein: 28.8 g | Fiber: 3.9 g | Sugar: 8.5 g.

In the Kitchen | November 2025
Basecamp Prevention + Wellness, Providence | providencebasecamp.org