NUTRITION

SERVINGS

INGREDIENTS

5 oz Turkey breast

1 medium Sweet potato

1 cup Carrots

1 tbsp Olive oil

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

  Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  Place the turkey breast in the center of the baking sheet and arrange the diced root vegetables around it in a single layer.

• 4

  Drizzle the olive oil over the turkey and the vegetables, then sprinkle everything evenly with the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss the vegetables with tongs to coat them thoroughly in the oil and spices, and rub the herb mixture into the turkey breast.

• 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 lightly browned.

• 7

  Let the turkey rest for 5 minutes before slicing it into medallions, then serve immediately alongside the roasted vegetables.