Low-Carb Roasted Turkey with Vegetables Recipe

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Servings: 6 servings

Prep time: 15 minutes

Cook time: 1 hour and 30 minutes

Total time: 1 hour and 45 minutes

Ingredients

  • 1 (4-5 lb.) Bone-in turkey breast
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 lb. Carrots, peeled and chopped
  • 1 lb. Parsnips, peeled and chopped
  • 1 Onion, chopped
  • 3 Garlic cloves, minced
  • 3 tbsp. Olive oil
  • 1 tbsp. Dried rosemary
  • 1 tbsp. Dried thyme
  • Salt and black pepper, to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Combine Brussels sprouts, carrots, parsnips, onion, and garlic in a large bowl. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and black pepper. Toss to coat vegetables evenly.
  3. Place the turkey breast on a roasting pan and surround it with the seasoned vegetables.
  4. Roast for 1 1/2 to 2 hours or until the turkey is cooked through and the vegetables are tender.
  5. Let the turkey rest for 10 minutes before slicing and serving with the roasted vegetables. Enjoy!

Note: This recipe makes 6-8 servings. You can also add other vegetables or seasonings to your taste.

Nutrition Facts

Calories: 350 kcal

Total Fat: 12g

Saturated Fat: 2g

Cholesterol: 105 mg

Sodium: 180 mg

Total Carbohydrates: 25g

Dietary Fiber: 8g

Total Sugars: 8g

Protein: 38g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Roasted Turkey with Vegetables

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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