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Preheat oven to 400°F. Lightly coat a 13x9x2-inch baking pan with cooking spray; set aside. For rub, in a small bowl stir together onion powder, garlic powder, pepper and 1/4 teaspoon salt. Sprinkle spice mixture evenly over turkey; rub in with your fingers. Place tenderloins on one side of the prepared pan.
In a medium bowl toss carrots with olive oil to coat. Place carrots next to turkey in baking pan. Roast, uncovered, for 15 minutes.
Meanwhile, in a medium saucepan combine orange marmalade, fresh ginger and the remaining 1/4 teaspoon salt. Cook and stir over low heat until melted. Reserve 2 tablespoons of the marmalade mixture; set aside. Add Brussels sprouts to the saucepan; stir to coat. Add Brussels sprouts to the baking pan after 15 minutes; stir to combine with carrots. Brush turkey with reserved marmalade mixture.
Roast, uncovered, for 20 to 25 minutes more or until turkey is no longer pink (170°F) and vegetables are tender, stirring vegetables once. Slice tenderloins and serve with vegetables and orange wedges.