Preheat the oven to 400°F (200°C).
In a mixing bowl, toss the baby carrots and halved Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, until tender and slightly caramelized, stirring halfway through.
While the vegetables roast, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute more until fragrant.
Add the ground turkey to the skillet, breaking it apart with a spoon.
Season with dried thyme, dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Cook the turkey, stirring occasionally, until fully cooked and no longer pink, about 8-10 minutes.
Warm the turkey gravy in a small saucepan over low heat until heated through.
To assemble the bowls, divide the mashed potatoes evenly among four bowls.
Top each with a portion of the cooked ground turkey and roasted vegetables.
Drizzle each bowl with warm turkey gravy.
Serve immediately and enjoy your turkey dinner bowls.