Turkey Tenderloin & Root Veggie Supper

Turkey Tenderloin & Root Veggie Supper

1 SERVING 310 cal., 14g fat (4g sat. fat), 58mg chol., 997mg sod., 20g carb. (7g sugars, 4g fiber), 28g pro.
PREP 15 min. COOK 30 min. SERVES 6
4 medium carrots, peeled and cut into 1⁄2-in. pieces
2 medium parsnips, peeled and cut into 1⁄2-in. pieces
2 medium onions,cut into 1⁄2-in. pieces
2 tsp. canola oil 1⁄2 tsp. salt
1⁄4 tsp. pepper
6 bacon strips
1 pkg. (24 oz.) rotisserie-flavored turkey breast tenderloins 
Minced fresh parsley, optional


  1. Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set the temperature to 400° and set timer for 35 minutes. Preheat the grill for 5 minutes.
  2. Meanwhile, in a large bowl, toss carrots, parsnips and onions with oil; sprinkle with salt and pepper. Place vegetables on the Crisper Tray; lay bacon slices over vegetables. When there are 30 minutes left on the timer, slide the Crisper Tray into Shelf Position 4 and place tenderloins on the Grill Plate.
  3. Cook until a thermometer inserted in turkey reads 165° and vegetables are tender, 25-30 minutes. Chop bacon; stir into vegetable mixture. If desired, sprinkle with parsley.

Eric’s Tip: Don’t peel carrots in recipes like this—the skin contains lots of nutrients. But do scrub them well before chopping.

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