Herb Roasted Turkey and Vegetables
pPstrongServes: 4/strong/p
h3Ingredients/h3
ul
li2 tablespoons snipped fresh parsley/li
li4 cloves garlic, minced/li
li1 teaspoon snipped fresh rosemary/li
li1 teaspoon snipped fresh thyme/li
li1/2 teaspoon salt/li
li1/2 teaspoon ground black pepper/li
li1 2 3/4 - 3 1/4 pound turkey breast portion with bone, skin removed/li
liNonstick cooking spray/li
li3 cups tiny red potatoes, quartered (about 1 pound)/li
li2 cups baby carrots with tops trimmed and halved lengthwise (about 8 ounces)/li
li2 cups white and/or red pearl onions trimmed and halved (about 8 ounces)/li
li1 tablespoon olive oil/li
/ul
h3Preparation: /h3
ol
liPreheat oven to 400 degrees F. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture./li
liPlace turkey breast portion, bone side down, on a roasting rack in a 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./li
liMeanwhile, 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./li
liReduce oven temperature to 350 degrees F. Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (170 degrees F), and vegetables are tender, stirring vegetables once./li
liransfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone./li
/ol
h3Nutrition information:/h3
pCalories: 231 Total Fat: 3 gbr /
Protein: 10.8 g Saturated Fat: 1 Carbohydrates:br /
21 g Cholesterol: 69 Fiber: 3 g Sodium: 219 mg/p
pSource: Diabetic Living Magazine/p
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