We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Turkey Breast with Roasted Root Vegetables
Herb-Crusted Turkey Breast with Roasted Root Vegetables

Herb-Crusted Turkey Breast with Roasted Root Vegetables
A hearty and nutritious dinner featuring lean turkey and seasonal root vegetables.
Herb-Crusted Turkey Breast with Roasted Root Vegetables

To provide a balanced meal with lean protein, complex carbohydrates, and essential vitamins, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     turkey breast
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     sweet potato
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Turkey Breast with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Rub the turkey breast with the herb mixture.
  4. Place the turkey in a roasting pan.
  5. Cut carrots, parsnips, and sweet potatoes into chunks.
  6. Toss the vegetables with a little olive oil, salt, and pepper.
  7. Arrange the vegetables around the turkey in the roasting pan.
  8. Roast in the oven for about 30-35 minutes until the turkey is cooked through and vegetables are tender.
  9. Let the turkey rest for a few minutes before slicing.
  10. Serve the sliced turkey with roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 529 kcal 88 kcal
Protein 40 g 6.7 g
Fibre 10 g 1.7 g
Salt 1 g 0.2 g
Sugar 10 g 1.7 g
Carbohydrates 60 g 10.0 g
Fat 20 g 3.3 g
  • 200
    g
     turkey breast
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     sweet potato
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.

Rub the turkey breast with the herb mixture.

Place the turkey in a roasting pan.

Cut carrots, parsnips, and sweet potatoes into chunks.

Toss the vegetables with a little olive oil, salt, and pepper.

Arrange the vegetables around the turkey in the roasting pan.

Roast in the oven for about 30-35 minutes until the turkey is cooked through and vegetables are tender.

Let the turkey rest for a few minutes before slicing.

Serve the sliced turkey with roasted vegetables.

Contact About
Privacy Policy Terms of Service Sitemap