NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast

1 tbsp Olive oil

1 cup Carrots

1 cup Parsnips

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 for easy cleanup.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch thick rounds or bite-sized chunks to ensure even roasting.

• 3

  In a large mixing bowl, combine the chopped vegetables and the turkey breast with olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Toss the ingredients thoroughly until the turkey and vegetables are well-coated with the oil and aromatics.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, placing the turkey breast in the center surrounded by the root vegetables.

• 6

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

• 7

  Remove from the oven and let the turkey rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.