Ingredients
1 head romanesco, chopped into bite-size pieces
2 short celery stalks, chopped into 1/2" pieces
3 medium parsnips, chopped into 3/4" cubes
5 medium carrots, chopped into 3/4" cubes
1/2 small onion, roughly chopped
2 large cloves garlic, minced
a dozen shishito (or other mild tiny) peppers, trimmed and quartered, or 1/8 serrano, minced
1 T. minced fresh rosemary
salt and pepper, to taste
1-2 T. extra-virgin olive oil
1.5 lbs. boneless, skinless turkey breast (two)
3 T. butter
1/8 t. salt
1 T. minced fresh sage
Directions
Preheat the oven to 375˚F. Arrange two racks to divide the oven into thirds.
In a large bowl, mix all the vegetables, and toss with olive oil, rosemary, salt, and pepper. Distribute evenly on two half-size sheet pans, leaving space on one for the turkey breasts. (This can also be done on one large sheet pan.)
Soften (or melt) the butter, and mix with sage and salt. Pat the turkey breasts dry with paper towels and dredge in the butter until coated. Place on the open space on one sheet pan with ~1/2" between the two breasts.
Place the pan with meat in the bottom third of the oven, and the vegetables in the top third. Roast for 30 minutes, or until the turkey reaches 160˚F in the thickest part. (Switch the two pans halfway through if you don't have a convection oven.)
After removing the pans from the oven, tent the one with the turkey with aluminum foil for five minutes before serving.
Nutrition Facts
| Servings 4.0: 6oz. meat + 3c. veg. | |
| Amount Per Serving | |
| calories 402 | |
| % Daily Value * | |
| Total Fat 16 g | 24 % |
| Saturated Fat 7 g | 35 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 123 mg | 41 % |
| Sodium 1606 mg | 67 % |
| Potassium 817 mg | 23 % |
| Total Carbohydrate 28 g | 9 % |
| Dietary Fiber 9 g | 35 % |
| Sugars 10 g | |
| Protein 40 g | 81 % |
| Vitamin A | 268 % |
| Vitamin C | 179 % |
| Calcium | 16 % |
| Iron | 21 % |
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