NUTRITION

SERVINGS

INGREDIENTS

8 oz turkey breast

2 tbsp extra virgin olive oil

1 medium sweet potato

2 medium carrots

1 medium parsnip

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato, carrots, and parsnip, then chop them into uniform 1-inch chunks.

• 3

  Spread the chopped root vegetables onto the baking sheet and drizzle with 1 tablespoon of olive oil.

• 4

  Sprinkle the vegetables with half of the sea salt, black pepper, garlic powder, and onion powder, then toss to coat evenly.

• 5

  Pat the turkey breast dry with paper towels and rub with the remaining tablespoon of olive oil.

• 6

  Season the turkey breast on all sides with the remaining salt, pepper, garlic powder, and onion powder.

• 7

  Clear a space in the center of the baking sheet and place the turkey breast there, nestling the vegetables around it.

• 8

  Strip the fresh rosemary and thyme from their stems and sprinkle the herbs over the turkey and vegetables.

• 9

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

• 10

  Remove from the oven and let the turkey rest for 5 minutes before slicing into thick medallions to serve alongside the roasted vegetables.