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
- Preheat the oven to 375°F.
- 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.
- Place the turkey breast on a roasting pan and surround it with the seasoned vegetables.
- Roast for 1 1/2 to 2 hours or until the turkey is cooked through and the vegetables are tender.
- 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.
Other Low-Carb Turkey Recipes
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.