Recipe of the Day: Roast Turkey Breast with Glazed Vegetables 🦃🥕  

Healthy Fact of the Day: Roast Turkey Breast with Glazed Vegetables is a wholesome and festive dish that offers lean protein and a variety of colorful, nutrient-rich vegetables.

Now, let's dive into the recipe!

Roast Turkey Breast with Glazed Vegetables

For the Turkey:

1 turkey breast (about 3-4 pounds), bone-in and skin-on
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
Salt and black pepper to taste

For the Glazed Vegetables:

2 cups baby carrots
2 cups Brussels sprouts, halved
1 cup sweet potatoes, peeled and diced
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
Salt and black pepper to taste

For the Gravy (Optional):

Pan drippings from the roasted turkey
2 tablespoons all-purpose flour
2 cups chicken or turkey broth
Salt and black pepper to taste

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the olive oil, dried thyme, dried rosemary, dried sage, salt, and black pepper to create a seasoning blend for the turkey.
Place the turkey breast on a roasting pan. Rub the seasoning blend all over the turkey breast, ensuring it's well coated.
Roast the turkey breast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the turkey with pan drippings every 30 minutes.
While the turkey is roasting, prepare the glazed vegetables. In a large bowl, toss together the baby carrots, halved Brussels sprouts, diced sweet potatoes, olive oil, honey, balsamic vinegar, salt, and black pepper.
Spread the glazed vegetables on a baking sheet and roast in the oven for about 25-30 minutes or until the vegetables are tender and caramelized.
Once the turkey is done, let it rest for about 15 minutes before carving.
If making gravy, use the pan drippings. In a saucepan, whisk together the flour and pan drippings over medium heat. Gradually whisk in the chicken or turkey broth until the gravy thickens. Season with salt and black pepper to taste.
Serve the carved turkey breast with the glazed vegetables and drizzle with gravy if desired.