Mustard-Crusted Turkey Breast
Traci Gann
Great anytime of the year
ingredients
- 1# (6-8 medium) carrots, peeled and cut on the diagonal into 2" lengths
- 3 t. olive oil, divided
- coarse salt and ground pepper
- 1 (2#) boneless turkey breast
- 3T. whole grain mustard
- 1# broccoli, cut into large florets, tough ends of stalk trimmed, peeled and sliced 1/4" thick
directions
- 1
Preheat oven to 425°. On a rimmed baking sheet, toss carrots with 1 t. 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, 20-25 minutes.
- 2
In a large bowl, toss broccoli with remaining 2 t. of 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°, 30-40 minutes.
- 3
Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5-10 minutes. Slice turkey and serve with vegetables.
Source: Traci Gann
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