NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast filet

1 medium Sweet potato

1 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut into 1-inch cubes, then peel the carrots and slice them into half-inch thick rounds.

• 3

  In a large mixing bowl, toss the sweet potato cubes and carrot rounds with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Pat the turkey breast filet dry with a paper towel and rub the remaining olive oil over all sides.

• 5

  In a small ramekin, combine the rosemary, thyme, garlic powder, and the remaining salt and pepper, then rub this herb mixture evenly onto the turkey.

• 6

  Arrange the seasoned turkey and the prepared root vegetables in a single layer on the baking sheet.

• 7

  Roast for 25 to 30 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 8

  Remove from the oven and let the turkey rest for 5 minutes before slicing to ensure the meat remains juicy and tender.