Herb-Roasted Turkey Breast with Maple-Glazed Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Turkey Breast with Maple-Glazed Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Maple-Glazed Root Vegetables

Savor tender, herb-roasted turkey breast paired with a medley of maple-glazed carrots and parsnips. This dish is beautifully balanced with a hint of sweetness from a touch of maple syrup and enriched with aromatic rosemary and thyme, offering a wholesome, satisfying meal perfect for any dinner table.

Try 7 days free, then $12.99 / mo.

NUTRITION

304kcal
Protein
36.6g
Fat
6.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1 tsp Maple Syrup

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the turkey breast dry and season lightly with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the turkey breast in a roasting pan.

  • 4

    Peel and cut the carrot and parsnip into sticks or rounds. Toss them in a bowl with olive oil, maple syrup, a pinch of salt, pepper, and additional rosemary and thyme if desired.

  • 5

    Arrange the glazed root vegetables around the turkey in the roasting pan.

  • 6

    Roast everything in the preheated oven for about 25-30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Let the turkey rest for a few minutes, slice it, and serve alongside the roasted vegetables.

Herb-Roasted Turkey Breast with Maple-Glazed Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Turkey Breast with Maple-Glazed Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Turkey Breast with Maple-Glazed Root Vegetables

Savor tender, herb-roasted turkey breast paired with a medley of maple-glazed carrots and parsnips. This dish is beautifully balanced with a hint of sweetness from a touch of maple syrup and enriched with aromatic rosemary and thyme, offering a wholesome, satisfying meal perfect for any dinner table.

NUTRITION

304kcal
Protein
36.6g
Fat
6.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1 tsp Maple Syrup

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the turkey breast dry and season lightly with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the turkey breast in a roasting pan.

  • 4

    Peel and cut the carrot and parsnip into sticks or rounds. Toss them in a bowl with olive oil, maple syrup, a pinch of salt, pepper, and additional rosemary and thyme if desired.

  • 5

    Arrange the glazed root vegetables around the turkey in the roasting pan.

  • 6

    Roast everything in the preheated oven for about 25-30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Let the turkey rest for a few minutes, slice it, and serve alongside the roasted vegetables.