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Herb-Crusted Baked Turkey Breast with Roasted Root Vegetables

A simple roasted turkey breast with rosemary and thyme, served alongside caramelized root vegetables.

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

Instructions

  1. Preheat oven to 375°F. Rub turkey breast with 1 tbsp olive oil, garlic, rosemary, thyme, and black pepper.
  2. Toss carrots, parsnips, potatoes, and red onion with remaining olive oil and arrange around the turkey in a roasting pan.
  3. Roast 60-70 minutes, turning vegetables once, until turkey reaches an internal temperature of 165°F and vegetables are tender and golden.
  4. Let turkey rest 10 minutes before slicing.
  5. Serve sliced turkey with the roasted root vegetables.