NUTRITION

SERVINGS

INGREDIENTS

5.5 oz turkey breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh 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 rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into one-inch thick rounds or chunks.

• 3

  In a medium bowl, toss the chopped root vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with the remaining olive oil.

• 5

  Rub the herb and garlic oil mixture evenly over all sides of the turkey breast.

• 6

  Arrange the turkey breast and the seasoned vegetables in a single layer on the prepared baking sheet.

• 7

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

• 8

  Remove from the oven and let the turkey rest for 5 minutes before slicing to ensure the juices redistribute.