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Herb-Crusted Turkey with Roasted Autumn Vegetables
Herb-Crusted Turkey with Roasted Autumn Vegetables

Herb-Crusted Turkey with Roasted Autumn Vegetables
A hearty and nutritious dinner featuring herb-crusted turkey and a medley of roasted seasonal vegetables.
Herb-Crusted Turkey with Roasted Autumn Vegetables

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     turkey breast
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     brussels sprouts
  • 150
    g
     potato
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Turkey with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small bowl, mix olive oil, thyme, rosemary, minced garlic, salt, and pepper.
  3. Rub the turkey breast with the herb mixture and set aside.
  4. Chop carrots, parsnips, brussels sprouts, and potatoes into bite-sized pieces.
  5. Place the vegetables on a baking sheet and drizzle with olive oil and lemon juice. Season with salt and pepper.
  6. Roast the vegetables in the oven for 25 minutes.
  7. Add the turkey breast to the baking sheet and roast for an additional 20 minutes or until the turkey is cooked through.
  8. Let the turkey rest for a few minutes before slicing. Serve with roasted vegetables.
Nutrition Per Serving 850 g Per 100g
Energy 556 kcal 65 kcal
Protein 40 g 4.7 g
Fibre 12 g 1.4 g
Salt 2 g 0.2 g
Sugar 10 g 1.2 g
Carbohydrates 60 g 7.1 g
Fat 25 g 2.9 g
  • 200
    g
     turkey breast
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     brussels sprouts
  • 150
    g
     potato
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

Rub the turkey breast with the herb mixture and set aside.

Chop carrots, parsnips, brussels sprouts, and potatoes into bite-sized pieces.

Place the vegetables on a baking sheet and drizzle with olive oil and lemon juice. Season with salt and pepper.

Roast the vegetables in the oven for 25 minutes.

Add the turkey breast to the baking sheet and roast for an additional 20 minutes or until the turkey is cooked through.

Let the turkey rest for a few minutes before slicing. Serve with roasted vegetables.

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