NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Brussels sprouts

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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

  Chop the carrots and parsnips into 1-inch chunks and halve the Brussels sprouts.

• 3

  In a large mixing bowl, combine the turkey breast, chopped carrots, parsnips, and Brussels sprouts.

• 4

  Drizzle the olive oil over the mixture and add the dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 5

  Toss everything thoroughly until the turkey and vegetables are evenly coated in the oil and seasonings.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the turkey is not covered by the vegetables.

• 7

  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.

• 8

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