Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Season the Turkey:
In a small bowl, mix the olive oil, garlic powder, paprika, thyme, salt, and black pepper to form a paste.
Rub this seasoning mixture all over the turkey breast, making sure it’s evenly coated. Set it aside to marinate while you prep the veggies.
Prepare the Vegetables:
In a large bowl, toss the carrots, potatoes, green beans, and red onion with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on the sheet pan in a single layer.
Add the Turkey:
Place the seasoned turkey breast in the center of the sheet pan, arranging the vegetables around it. Don’t overcrowd the pan—everything needs room to roast properly.
Roast It Up:
Roast in the preheated oven for 45–55 minutes, or until the turkey breast reaches an internal temperature of 165°F (74°C) in the thickest part. Stir the vegetables halfway through to ensure even roasting.
Rest and Serve:
Remove the sheet pan from the oven and let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
Serve the sliced turkey breast alongside the roasted vegetables for a complete, delicious meal.
