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.
First: It’s a savory main course roasted in one pan, accompanying veggies and all, easily put together from a short but smart ingredient list. The resulting dish will please the taste buds – but, 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.” The feature provides a plan of action for a week’s worth of quick and tasty meals that requires only one trip to the store.
Mustard Crusted Turkey Breast With Carrots and Broccoli
(Preparation 20 minutes, start to finish 1 hour 30 minutes)
INGREDIENTS
DIRECTIONS
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.
Nutrition information per serving: 269 cal., 7.2 g fat, 38.1 g pro., 13.1 g carbo., 4.2 g fiber.
