NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless turkey breast

0.5 medium Sweet potato

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the vegetables with half of the olive oil, sea salt, and black pepper.

• 4

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

• 5

  Mince the garlic and combine it in a small bowl with the remaining olive oil, dried rosemary, and dried thyme.

• 6

  Pat the turkey breast dry with a paper towel and rub the herb-garlic oil mixture evenly over all sides.

• 7

  Place the turkey breast in the center of the baking sheet, nestled among the root vegetables.

• 8

  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.

• 9

  Remove from the oven and let the turkey rest for 5 minutes before slicing into medallions.

• 10

  Serve the sliced turkey alongside the roasted root vegetables for a complete, clean-eating meal.