NUTRITION

SERVINGS

INGREDIENTS

5.75 oz Turkey breast

1 tbsp Olive oil

1 cup Brussels sprouts

0.5 cup Carrots

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

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

  Pat the turkey breast completely dry with paper towels to ensure the skin and surface crisp up beautifully.

• 3

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

• 4

  Coat the turkey breast with half of the olive oil, then rub the herb mixture evenly over all sides of the meat.

• 5

  Prepare the vegetables by halving the Brussels sprouts and slicing the carrots into rounds, then toss them with the remaining olive oil on the baking sheet.

• 6

  Nestle the turkey breast in the center of the vegetables and roast for 25 to 30 minutes, or until the internal temperature reaches 165°F.

• 7

  Remove from the oven and let the turkey rest for at least 5 minutes before slicing to keep the meat succulent and juicy.