Sheet Pan Honey Mustard Turkey Cutlets & Baby Potatoes
Sheet Pan Honey Mustard Turkey Cutlets & Baby Potatoes is a delicious and effortless one-pan meal that brings the family together with its delightful blend of flavors. Tender turkey cutlets are glazed with a sweet and tangy honey mustard sauce, while vibrant baby potatoes roast to golden perfection alongside. This quick recipe transforms your weeknight dinner into a memorable experience, perfect for busy evenings or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb turkey cutlets
- 1 lb baby potatoes
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Halve the baby potatoes and toss them in a bowl with olive oil, salt, pepper, and garlic powder. Spread them on one side of the baking sheet.
- In another bowl, mix together honey and Dijon mustard until well combined.
- Season the turkey cutlets with salt and pepper, place them on the other side of the baking sheet, and brush generously with the honey mustard mixture.
- Roast everything in the preheated oven for about 25-30 minutes or until the turkey is cooked through (165°F internal temperature) and potatoes are fork-tender.
- Serve immediately or enjoy family-style directly from the pan.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 16g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
Keywords: - For added flavor, let turkey cutlets marinate in the honey mustard mixture for at least an hour before roasting. - Feel free to swap baby potatoes for sweet potatoes or add seasonal veggies like carrots or Brussels sprouts for variety.