NUTRITION

SERVINGS

INGREDIENTS

5 oz turkey breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

0.75 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the carrots, parsnips, and sweet potato into uniform 1-inch cubes for even roasting.

• 3

  Finely mince the garlic, rosemary, and thyme, then whisk them into a small bowl with the olive oil, sea salt, and black pepper.

• 4

  Place the chopped root vegetables in a bowl and toss with half of the herb-oil mixture until well coated.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the turkey.

• 6

  Rub the turkey breast thoroughly with the remaining herb-oil mixture and place it in the center of the sheet pan.

• 7

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

• 8

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