Recipes
One-Pan Turkey Breast and Roasted Vegetables
4 servings
1 hour, 45 minutes total (Active 20 minutes)
Shopping list
Ingredients
- Nonstick aluminum foil
- ¾ teaspoon kosher salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon crushed rosemary
- 1 bone-in, skin-on turkey breast (about 3 lb)
- 2 tablespoons olive oil, divided
- 1 lb fresh Brussels sprouts
- 24 oz baby potatoes
- 3 medium carrots
- ¼ cup dried mixed berries
- ¼ cup roasted sunflower seeds
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Combine in small bowl: salt, pepper, garlic powder, paprika, thyme, and rosemary until blended.
- Place turkey on baking sheet. Coat turkey with 1 tablespoon seasoning mixture, then coat with 1 tablespoon oil (wash hands). Bake 50–60 minutes until skin is crisp and turkey is 165°F. Transfer to cutting board and let stand 15 minutes before slicing; remove skin, if desired.
- Meanwhile, trim and discard root ends from Brussels sprouts; cut sprouts in half lengthwise. Halve potatoes. Peel carrots and cut into ½-inch-thick rounds. Add sprouts, potatoes, and carrots to same baking sheet. Drizzle with remaining seasoning mixture and 1 tablespoon oil; toss to coat with pan drippings and spread into single layer.
- Bake 15–20 minutes, stirring halfway through cook time, until vegetables are crisp-tender and lightly browned. Toss vegetables with mixed berries and sunflower seeds; serve with sliced turkey.
Amount per ¼ recipe serving: Calories 660, Total Fat 17g, Sat Fat 3g, Trans Fat 0g, Chol 170mg, Sodium 740mg, Total Carb 57g, Fiber 10g, Total Sugar 12g, (Incl. 4g Added Sugars), Protein 73g, Vitamin D 6%, Calc 15%, Iron 35%, Potassium 25%