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

Autumn Herb-Crusted Turkey with Roasted Root Vegetables
A flavorful turkey dish with seasonal root vegetables, perfect for a balanced lunch.
Autumn Herb-Crusted Turkey with Roasted Root Vegetables
Ingredients:
1
Servings
  • 200
    g
     turkey breast
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     potato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Turkey with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, thyme, rosemary, minced garlic, lemon zest, salt, and pepper.
  3. Rub the mixture over the turkey breast.
  4. Place the turkey in a baking dish.
  5. Cut carrots, parsnips, and potatoes into even pieces and place around the turkey.
  6. Drizzle remaining olive oil over the vegetables.
  7. Roast in the oven for 30-35 minutes until turkey is cooked through and vegetables are tender.
  8. Let the turkey rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 553 g Per 100g
Energy 491 kcal 89 kcal
Protein 38 g 6.9 g
Fibre 8 g 1.4 g
Salt 2 g 0.4 g
Sugar 6 g 1.1 g
Carbohydrates 50 g 9.0 g
Fat 20 g 3.6 g
  • 200
    g
     turkey breast
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     potato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

Rub the mixture over the turkey breast.

Place the turkey in a baking dish.

Cut carrots, parsnips, and potatoes into even pieces and place around the turkey.

Drizzle remaining olive oil over the vegetables.

Roast in the oven for 30-35 minutes until turkey is cooked through and vegetables are tender.

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

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