Baked Turkey Breast with Roasted Potatoes and Brussels Sprouts

Name: Baked Turkey Breast with Roasted Potatoes and Brussels Sprouts
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1
Cuisine: American
Ingredients: 170 g Turkey breast (skinless, boneless); 200 g Potatoes (washed and cut into 1-inch cubes); 120 g Brussels sprouts (trimmed and halved); 15 ml Olive oil (extra virgin); 2 g Rosemary (fresh, finely chopped)

1020 kcal · 40 g protein · 15 minutes · 1 servings

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Baked Turkey Breast with Roasted Potatoes and Brussels Sprouts

This wholesome dish features tender baked turkey breast paired with crispy roasted potatoes and caramelized Brussels sprouts, all infused with fragrant rosemary and a touch of olive oil. It's a balanced, satisfying meal perfect for a nutritious lunch or dinner.

1020 kcal 40 g protein 15 minutes

Ingredients

Turkey breast 170 g
Potatoes 200 g
Brussels sprouts 120 g
Olive oil 15 ml
Rosemary 2 g

Method

Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This ensures the oven is hot enough for roasting.
Tip: Preheating the oven fully helps the potatoes and Brussels sprouts get crispy.
Prepare the vegetables. Wash and cut the potatoes into 1-inch cubes for even cooking. Trim the ends of the Brussels sprouts and cut them in half lengthwise.
Tip: Cutting vegetables into similar sizes ensures they roast evenly.
Season the vegetables. In a mixing bowl, combine the potatoes and Brussels sprouts. Drizzle with half of the olive oil (7.5 ml) and sprinkle with half the rosemary (1 g). Toss well to coat evenly.
Tip: Using your hands to toss helps coat the vegetables thoroughly.
Prepare the turkey breast. Pat the turkey breast dry with paper towels. Rub the remaining olive oil (7.5 ml) and rosemary (1 g) evenly over the turkey. Season lightly with salt and pepper if desired.
Tip: Drying the turkey helps the oil and seasoning stick better.
Arrange on baking tray. Place the seasoned potatoes and Brussels sprouts on one side of a large baking tray, spreading them out in a single layer. Place the turkey breast on the other side.
Tip: Avoid overcrowding the tray to allow proper roasting and browning.
Bake in the oven. Put the tray in the preheated oven. Roast for 40-45 minutes, turning the vegetables halfway through to ensure even browning. Check the turkey breast for an internal temperature of 165°F (74°C) to ensure it is fully cooked.
Tip: Use a meat thermometer for accurate turkey doneness.
Rest and serve. Remove the tray from the oven. Let the turkey breast rest for 5 minutes before slicing to keep it juicy. Serve the sliced turkey alongside the roasted potatoes and Brussels sprouts.
Tip: Resting meat allows the juices to redistribute, making it tender.

Pro tips

Cut vegetables uniformly for even roasting.
Use a meat thermometer to avoid undercooking or overcooking the turkey.