NUTRITION

SERVINGS

INGREDIENTS

6 oz turkey breast

1 medium parsnip

1 medium carrot

0.5 cup brussels sprouts

1 tbsp extra virgin olive oil

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the parsnip and carrot, then slice them into even-sized batons; halve the Brussels sprouts.

• 3

  Finely mince the fresh rosemary and thyme leaves.

• 4

  Place the turkey breast and all prepared vegetables onto the baking sheet in a single layer.

• 5

  Drizzle the olive oil over the turkey and vegetables, then sprinkle evenly with sea salt, black pepper, and the minced herbs.

• 6

  Use your hands to toss the vegetables and rub the herb oil into the turkey breast until everything is well-coated.

• 7

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

• 8

  Remove from the oven and let the turkey rest for 5 minutes before slicing to ensure the meat stays moist and juicy.