Roast Turkey Breast with Winter Vegetables

Roast Turkey Breast with Winter Vegetables
Servings: 8 Prep 15 mins Roast 425°F 1 hr 5 mins to 1 hr 10 mins


  • 1 pound small red potatoes
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 boneless turkey breast half (about 3-1/2 pounds)

Make It

1. Heat oven to 425 degree F.

2. 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. 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. 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. Thinly slice turkey and serve with roasted vegetables alongside. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 416, Fat, total (g): 15, chol. (mg): 104, sat. fat (g): 4, carb. (g): 26, fiber (g): 3, pro. (g): 44, sodium (mg): 404, Percent Daily Values are based on a 2,000 calorie diet.