For Mom, whose compliments on my cooking are the ones I cherish most. :)
This is actually a really simple recipe, but it comes together just right! Originally this called for a pound each of carrots, potatoes and parsnips. I couldn’t find any good parsnips in town when I was shopping for this recipe, so I upped the potatoes and carrots and added an onion to give it a little zing. So, here it is:
1.5 lb. small red potatoes
1.5 lb. carrots, peeled and cut into 1″ pieces
1 white onion, chopped coarsely
1 T + 2 tsp olive oil
1 tsp salt
1 tsp dried Italian seasoning
1/2 tsp black pepper
1 boneless turkey breast half
Heat oven to 425. Place potatoes, carrots and onion in a large roasting pan and toss with 1 T of olive oil. Season with half of seasonings. Roast at 425 for 15 minutes, turning halfway through cooking. Rub turkey breast with 2 tsp olive oil and remaining seasonings. Press turkey into vegetables and continue to roast at 425 for 45 minutes or until temp reaches 165 on instant-read thermometer. Remove turkey, cover loosely with foil and allow to rest in a warm place. Stir vegetables and roast for an additional 5 to 10 minutes if necessary until fork tender. Slice turkey and serve with roasted veggies.