Herb-Crusted Baked Turkey Breast with Roasted Root Vegetables
A simple roasted turkey breast with rosemary and thyme, served alongside caramelized root vegetables.
This is the kind of straightforward roast that fits well into a Sunday dinner rotation—turkey breast rubbed with fresh rosemary, thyme, and garlic, roasted alongside carrots, parsnips, potatoes, and red onion until everything turns golden and tender.
Turkey breast is naturally very lean, which keeps saturated fat low even after roasting with a touch of olive oil, and skipping a brine or bottled marinade means the sodium in this dish comes almost entirely from what's naturally in the meat and vegetables. Carrots and parsnips both bring potassium and fiber to the plate, and roasting rather than frying the vegetables means no extra fat is needed to get that caramelized flavor.
Let the turkey rest for ten minutes after roasting before slicing—it keeps the meat juicier and makes for cleaner slices at the table.
Ingredients
- 2 lb boneless turkey breast — trimmed
- 2 tbsp olive oil — divided
- 2 cloves garlic — minced
- 1 tbsp fresh rosemary — chopped
- 1 tbsp fresh thyme — chopped
- 1 tsp black pepper
- 3 carrots — cut into chunks
- 2 parsnips — cut into chunks
- 1 lb baby potatoes — halved
- 1 red onion — cut into wedges
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 375°F. Rub turkey breast with 1 tbsp olive oil, garlic, rosemary, thyme, and black pepper.
- 2Toss carrots, parsnips, potatoes, and red onion with remaining olive oil and arrange around the turkey in a roasting pan.
- 3Roast 60-70 minutes, turning vegetables once, until turkey reaches an internal temperature of 165°F and vegetables are tender and golden.
- 4Let turkey rest 10 minutes before slicing.
- 5Serve sliced turkey with the roasted root vegetables.