NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 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 baking sheet with parchment paper.

• 2

  Peel the carrots and parsnips, then chop them into uniform 1-inch chunks to ensure even cooking.

• 3

  Place the turkey breast in the center of the baking sheet and surround it with the chopped root vegetables.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle the herb oil over the turkey and vegetables, using your hands or a brush to coat everything thoroughly.

• 6

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

• 7

  Remove from the oven and let the turkey rest for 5 minutes before slicing it into medallions and serving alongside the roasted vegetables.