NUTRITION

SERVINGS

INGREDIENTS

6 oz Turkey breast

1 tbsp Olive oil

1.5 cup Carrots

0.5 cup Chicken broth

1 tsp Arrowroot starch

0.5 tsp Dried sage

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Pat the turkey breast completely dry with paper towels to ensure a crisp exterior.

• 3

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

• 4

  Rub the herb oil mixture evenly over all sides of the turkey breast.

• 5

  Place the turkey breast and the sliced carrots on the prepared baking sheet, tossing the carrots in any excess herb oil.

• 6

  Roast for 25 to 30 minutes, or until the internal temperature of the turkey reaches 165°F.

• 7

  Remove the turkey from the oven and let it rest on a cutting board for 5 minutes before slicing.

• 8

  While the meat rests, pour the chicken broth into a small saucepan and whisk in the arrowroot starch until dissolved.

• 9

  Bring the broth to a simmer over medium heat, whisking constantly until the gravy thickens and becomes glossy.

• 10

  Slice the turkey and serve immediately with the roasted carrots and a generous drizzle of the warm pan gravy.