Herb-Roasted Turkey and Vegetables

Herb-Roasted Turkey and Vegetables

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From: Diabetic Living Magazine

Turkey is flavored with fragrant herbs and roasted with potatoes, carrots, and onions. Any leftovers are perfect for sandwiches or soup.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons snipped fresh parsley
  • 4 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon snipped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 2¾ to 3¼-pound turkey breast portion with bone, skin removed
  • Nonstick cooking spray
  • 3 cups tiny red potatoes, quartered (about 1 pound)
  • 2 cups baby carrots with tops trimmed and halved lengthwise (about 8 ounces)
  • 2 cups white and/or red pearl onions trimmed and halved (about 8 ounces)
  • 1 tablespoon olive oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture.
  2. Place turkey breast portion, bone side down, on a roasting rack in a foil-lined shallow roasting pan. Lightly coat with nonstick cooking spray. Sprinkle the remaining herb mixture evenly over turkey breast portion; rub in with your fingers. Roast, uncovered, for 20 minutes.
  3. Meanwhile, in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated. Arrange vegetables around turkey in roasting pan.
  4. Reduce oven temperature to 350°F. Roast for 1- ¼ to 1- ½ hours more or until juices run clear, turkey is no longer pink (170°F), and vegetables are tender, stirring vegetables once.
  5. Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone. Serve turkey with the vegetables (see Tip).
  • Storage: Place any leftover cooked turkey and vegetables in an airtight container. Cover and store in the refrigerator for up to 2 days or freeze for up to 3 months.

Nutrition information

  • Serving size: ¼ recipe
  • Per serving: 231 calories; 3 g fat(-1 g sat); 3 g fiber; 21 g carbohydrates; 30 g protein; 69 mg cholesterol; 219 mg sodium;
  • Carbohydrate Servings:

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