Roasted root vegetable plate with turkey
- Calories: 515 kcal
- Goal track: Energy boost
- Meal type: Main course
- Prep time: 10 min
- Cook time: 35 min
- Cuisine: International
Parsnip, carrot and rutabaga roasted together, served alongside sliced turkey breast.
Ingredients
- 180 g Parsnip
- 150 g Carrot
- 150 g Rutabaga
- 150 g Turkey breast
- 10 g Olive oil
- 5 g Parsley
Total: 645 g
Recipe
- Toss the parsnip, carrot and rutabaga with most of the olive oil; rub the turkey breast with the rest.
- Roast the vegetables and turkey on one tray for 30-35 minutes, until the vegetables are lightly browned and the turkey is cooked through.
- Rest and slice the turkey, and serve it alongside the vegetables, scattered with parsley.