TASTE
Roast veggies along with turkey breast
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Associated Press
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The kind of recipe that becomes a favorite probably wins its popularity for more than one reason. Here's a dish that has multiple charms: mustard-crusted turkey breast roasted with carrots and broccoli.
It's a savory main course roasted in one pan, veggies and all, easily put together from a short ingredient list. Bonus point: It's lean enough not to upset a diet planned to cut down on fat.
The recipe is from the May issue of Everyday Food magazine, and it's part of a feature titled "All in One Bag" — on preparing a week's worth of quick and tasty meals with only one trip to the store.
MUSTARD-CRUSTED TURKEY BREAST WITH CARROTS AND BROCCOLI
Preheat oven to 425 F. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.
In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 F (30 to 40 minutes).
Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest 5 to 10 minutes. Slice turkey and serve with vegetables, accompanied by mustard, if desired.
Makes 6 servings.
