YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey Breast with Crispy Roasted Root Vegetables
Savor a harmonious blend of lean herb-roasted turkey breast paired with a medley of crispy roasted root vegetables. This dish features tender turkey infused with aromatic rosemary and thyme combined with sweet carrots, earthy parsnips, and a hint of red onion, all roasted to perfection with a drizzle of olive oil. The result is a balanced, hearty meal that is both nutritious and bursting with flavor.
INGREDIENTS
6 oz Turkey Breast
1 medium Carrot
1 medium Parsnip
1 portion Red Onion
1 tsp Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
0.5 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Trim any excess fat from the turkey breast. Pat dry and season both sides lightly with salt, black pepper, garlic powder, and tuck in a couple of sprigs of fresh rosemary and thyme for extra flavor.
Place the turkey breast on a lightly oiled baking sheet or in a baking dish.
Cut the carrot, parsnip, and red onion into evenly sized pieces to ensure uniform roasting.
Toss the vegetables in a bowl with olive oil, a pinch of salt, and some black pepper. Add extra rosemary and thyme if desired.
Arrange the vegetables around the turkey breast on the baking sheet.
Roast in the preheated oven for about 25-30 minutes, turning the vegetables halfway through to achieve a crispy, caramelized edge. Check that the turkey reaches an internal temperature of 165°F.
Remove from the oven and allow the turkey to rest for a few minutes before slicing.
Serve slices of turkey breast with a generous portion of roasted root vegetables.