Sheet Pan Roasted Turkey Breast with Root Vegetables
Allow about 55 minutes for this American recipe, which makes 4 servings. It is built around boneless turkey breast, parsnips and carrots. The cooking is mostly roasting. It is gluten-free and dairy-free. With 40 g of protein per serving (about 430 calories), it is a filling option.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
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Ingredients
For 4 servings
- 800 gboneless turkey breast
- 2parsnips
- 3carrots
- 250 gBrussels sprouts
- 3 tbspolive oil
- 6 leavesfresh sage
- 4 sprigsfresh thyme
- 4 clovesgarlic
- 1 tspsalt
- ½ tspblack pepper
Instructions
- Preheat oven to 190C (375F). Peel and cut the parsnips and carrots into chunky batons. Halve the Brussels sprouts. Crush the garlic cloves.
- Rub the turkey breast with 1 tablespoon of olive oil, half the salt and pepper. Press fresh sage leaves and thyme sprigs onto the surface of the turkey.
- Toss the parsnips, carrots, Brussels sprouts, and garlic with the remaining olive oil, salt, and pepper on a sheet pan. Place the turkey breast in the center.
- Roast for 40-50 minutes until the turkey reaches an internal temperature of 74C (165F) and the vegetables are golden and tender. Rest the turkey for 10 minutes before slicing.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 40 g
- Fat
- 14 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: gluten-free, dairy-free
- In cookbook: One-Pan Wonders
