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Submitted by: Robin Hill from Rochester, NY
Originally shared on the web 04/24/2020

2-lb. pkg. frozen turkey breast cutlets, thawed
salt and pepper to taste
1 lb. baby redskin potatoes, halved
2 T. olive oil, divided
1/2 lb. green beans, trimmed
1/2 lb. baby carrots
1 T. fresh thyme, chopped
Optional: turkey gravy

Line a rimmed baking sheet with aluminum foil; set a roasting rack on the pan. Season turkey with salt and pepper; place on rack. Bake, uncovered, at 375 degrees on lower oven rack for 45 minutes. Meanwhile, in a large bowl, toss potatoes with one tablespoon oil; season with salt. Arrange potatoes around turkey. Turn oven temperature to 425 degrees; move pan to center oven rack. Bake for another 20 minutes, stirring potatoes occasionally. In same bowl, toss beans and carrots with remaining oil; season with thyme, salt and pepper. Spread beans and carrots around turkey in a single layer. Return to oven; bake for another 20 to 30 minutes, until a meat thermometer inserted into thickest part of turkey reads 165 degrees. To serve, transfer turkey and vegetables to a platter. Serve with gravy, if desired. Serves 6.