Wash and pat dry root vegetables, peel onions and cut the root vegetables and onions into pieces of a similar size.
Add vegetables to a large bowl and season with salt and pepper. Add chopped lemon thyme and a quarter of a cup of good olive oil. Toss well and place on a baking tray and bake in the oven for approximately 35 minutes, then set aside.
In a frypan on a medium to high heat, cook both sides of the Turkey Tenderloins until browned, place on a new baking tray and add to the oven. Add the turkey and the vegetable back into the oven for a further 10 minutes or until the turkey is just cooked through.
Slice turkey before serving on the top of the roasted vegetables.
Scatter parsley leaves onto turkey as a final garnish and enjoy.
