NUTRITION

SERVINGS

INGREDIENTS

7 oz turkey breast

0.5 tbsp olive oil

1 cup Brussels sprouts

0.5 cup carrots

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the Brussels sprouts and cut them in half, then peel and slice the carrots into 1/2-inch thick rounds.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create an herb rub.

• 4

  Place the turkey breast on one side of the baking sheet and the vegetables on the other side.

• 5

  Brush half of the herb oil over the turkey breast, coating it thoroughly, and toss the remaining oil with the vegetables.

• 6

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

• 7

  Remove from the oven and let the turkey rest for 5 minutes before slicing into thin pieces to keep the juices locked in.

• 8

  Serve the turkey slices alongside the roasted vegetables for a clean, nutrient-dense meal.