Roast Turkey Breast with Winter Vegetables

Makes 8
Prep 15 m
Roast 65 - 70 m



  1. 1 of 5 Heat oven to 425 degree F.
  2. 2 of 5 Place potatoes, carrots and parsnips in a large roasting pan and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon of the salt, 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the black pepper. Roast at 425 degree F for 15 minutes, turning halfway through cooking time.
  3. 3 of 5 Rub turkey with remaining 2 teaspoons olive oil. Season with remaining salt, Italian seasoning and black pepper. Press turkey into the vegetables and continue to roast at 425 degree F for 45 minutes or until the temperature reads 165 degree F on an instant-read thermometer.
  4. 4 of 5 Remove turkey, cover loosely with foil and allow to rest in a warm place. Stir vegetables. Roast for an additional 5 to 10 minutes if necessary until fork tender.
  5. 5 of 5 Thinly slice turkey and serve with roasted vegetables alongside. Makes 8 servings.
Nutrition Information for Roast Turkey Breast with Winter Vegetables
Servings Per Recipe: 8
Per Serving: 404 mg sodium, 416 kcal cal., 44 g pro., 26 g carb., 15 g Fat, total, 104 mg chol., 4 g sat. fat, 3 g fiber
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Printed from 07/20/2019