Herb-Crusted Baked Turkey Breast with Roasted 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.