GF Recipes

A Welcome Home Meal

14 Comments 17 January 2011

A Welcome Home Meal

It has been cold in Nashville, and while I adore my smoothies, some evenings I just need a good old-fashioned, hot, home-cooked meal. A meal that wraps its arms around me and says, “You’re finally home.  Welcome.  Sit and stay for a while.”

This meal does that for me.

Maybe it’s the roasted turkey, which is usually reserved for holidays.

Maybe it’s the sweet potato slices that whisper simple comfort.

Maybe it’s the caramelized onions that intensify the sweetness of the carrots.

Maybe it’s knowing that the veggies and the turkey were prepped last night, and all I need to do is slide it into the oven.

Maybe it’s time to show you how to make this meal.

Slice the carrots, sweet potatoes, and onions and place them in a large bowl.  Add the sliced mushrooms, minced garlic, balsamic vinegar, and olive oil, and toss it until the vegetables are well-coated. Transfer the vegetables to a 9×13-inch glass baking dish and roast at 400ºF for 15-20 minutes.

Pull the partially-roasted vegetables out of the oven and push them to the sides of the dish, leaving a space in the middle.

Lay the seasoned turkey tenderloin in that little space and return it to the oven.

And 20-30 minutes later, your home will smell like childhood days when you came in from playing kickball after the streetlights came on.

And you’re greeted with a delightful meal that says, “Welcome home”.

Turkey Tenderloin with Sweet Roasted Veggies

by Heather


  • 1 c. thinly and diagonally sliced carrots
  • 1 large sweet potato sliced thinly and quartered
  • 1 1/2 c. thin onion slices
  • 8 oz. package of sliced mushrooms
  • 3 cloves fresh garlic, minced
  • 1 T. balsamic vinegar
  • 2 T. olive oil, divided
  • 1 turkey tenderloin
  • 1 tsp. fresh rosemary, chopped finely
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper


1.  Slice carrots, sweet potatoes, and onions and place them in a large bowl.  Add the sliced mushrooms, 2 garlic cloves, balsamic vinegar, 1 1/2 T. olive oil, and half of the salt and pepper, and toss until coated.

2.  Transfer vegetables to a 9×13-inch glass baking dish and roast at 400ºF for 15-20 minutes.

3.  While the vegetables are roasting, prepare the turkey tenderloin by brushing it with 1/2 T. of olive oil and sprinkling it with rosemary, 1 clove of garlic minced, and the remaining sea salt and pepper.

4.  Remove the half-roasted vegetables from the oven, stir, and push them to the sides of the dish, leaving space in the middle.  Place the seasoned turkey tenderloin in the empty space and return the baking dish to the oven for 15 minutes.

5.  Remove from the oven, stir the vegetables, and replace it in the oven for another 15 minutes, or until the turkey is no longer pink in the center (170ºF).

6.  Let the turkey stand for 5 minutes and slice it into 1/2-inch slices against the grain.

7.  Serve

Welcome home, and enjoy.

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Your Comments

14 Comments so far

  1. Genie says:

    Oh, that looks so good!

  2. Penny says:

    We are moving to your area with a gluten-free (and more free) girl – I’m learning a lot about what’s available from you. Thank you.

  3. Penny says:

    Where are the best places to shop gluten free, Heather?

    • Heather says:

      We have two Whole Foods and another one opening this spring! But I’ve been really impressed with the Natural section in our Krogers too. We also have The Turnip Truck in Nashville.

  4. Julie says:

    That looks SO GOOD – i love roasted sweet potatoes and onions with a good roast. I’ll have to throw one in the oven this weekend…

    • Heather says:

      You have GOT to be kidding me! I haven’t been there in years. Their rolls are the most incredible rolls in the universe, and I couldn’t bear to eat a dry salad while smelling those rolls once I found out that I couldn’t eat gluten. Thank you so much for passing this along. Looks the Husband and I have a lunch date coming up!

  5. Not gluten free here, but simply in search of healthy food! This looks wonderful, and I can just imagine how it smells. :) What a great one-dish meal!

  6. Ann-Marie says:

    I just made this for dinner tonight. So good! Even my picky 3 year old said it was yummy and that’s a BIG deal :) We are not gluten free but I do like to try and eat (and get the kids to eat) healthy foods. It’s good to find a recipe that even the kids like. Thank you!

    • Heather says:

      I’m so glad that you enjoyed it, Ann-Marie! I noticed your address. I married a Buffalo boy and lived there 5 years. Are you from Buffalo?

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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