This content was last updated on January 8, 2020
If you’re looking for an easier alternative to making a whole turkey for the holidays, try this simple roast. Individual turkey breasts are seasoned with flavorful herbs and cooked together with a medley of vegetables to add healthy nutrients and save time. Root and cruciferous vegetables like Brussels sprouts, sweet potatoes and carrots are packed with fiber and cancer-fighting phytochemicals.
Ingredients
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- 2 Tbsp. olive oil
- 4 sprigs fresh rosemary, or 1 1/2 tsp. dried
- 3 sprigs sage, or 1 tsp. dried
- 5 sprigs fresh oregano, or 1 tsp. dried
- 4 cloves garlic, peeled
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 (2 1/2 lb. each) bone-in, skin on turkey breasts
- 6 shallots, peeled and halved
- 1 cup low sodium chicken broth
- 2 large sweet potatoes, scrubbed and chopped into 1” cubes
- 1.5 lbs. Brussels sprouts, halved
- 1 lb. whole carrots, tops removed and sliced in half lengthwise
Makes 10 servings (4-5 oz). Per serving: 410 calories, 10 g total fat (2 g saturated fat, 0 g trans fat), 90 mg cholesterol, 19 g carbohydrates, 61 g protein, 2 g dietary fiber, 710 mg sodium, 9 g sugar, 0 g added sugar.
Directions
- Preheat oven to 425°F.
- Place oil, rosemary, sage, oregano, garlic, salt and pepper in food processor and pulse until finely chopped.
- Gently pull skin back from turkey breast halves. Rub ½ of oil-herb mixture all over turkey breasts, both under skin and then on top.
- Arrange 6 shallot halves each on two large, deep baking pans.
- Set turkey breasts on top of shallots and add ½ cup chicken broth to each pan. Roast for 60 minutes.
- While turkey is roasting, toss sweet potatoes, Brussels sprouts and carrots with remaining oil-herb mixture in large bowl. Set aside.
- Remove turkey from oven and transfer turkey and shallots to cutting board. Carefully drain the broth (can save for gravy, if desired) from both pans.
- Divide and spread sweet potatoes, Brussels sprouts (flat side down) and carrots over both baking pans in an even layer. Place turkey and shallots on top of vegetables and roast until turkey registers 165°F on meat thermometer and vegetables are golden brown, about 60 to 75 minutes more. Note: If vegetables or turkey skin are starting to burn, lightly tent the pan in foil.
- Transfer turkey to clean cutting board and let rest for at least 10 minutes before slicing. Serve with roasted vegetables.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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