Lemon and Rosemary Roasted [Turkey] Breasts

By miss5elements

An easy-crowd pleaser. Great w/a side of whole-grain orzo & a salad of mixed field greens.

Per serving:
305 cal, 52% fat cal, 19g fat,4g sat fat, 56mg chol, 22g prot, 14g carb, 4g fiber, 403mg Na

Ingredients

• 6 lg cloves garlic, pressed
• 1/2 t sea salt
• 1.5-2 T finely minced fresh rosemary
• 3 T EVOO, divided
• 4 T fresh lemon juice, divided
• 4 (5oz) [turkey] breast halves w/skin & bone, rinsed & patted dry
• 2 c (10oz) frozen petite brussels sprouts
• 2 c (10oz) baby carrots

Preparation

Step 1

1. Preheat oven to 500F.
2. Combine garlic, sea salt, and rosemary in a small bowl; press into a paste.
3. Stir in 2T EVOO & 2T lemon juice.
4. Using a small, sharp knife, carefully lift skin from top of each [turkey] breast & spread mixture evenly underneath
5. In a lg baking pan, combine brussels sprouts & carrots.
6. Drizzle w/remaining 1T EVOO & salt; toss to coat.
7. Nestle [turkey] among vegetables & sprinkle w/remaining lemon juice & coarse black pepper.
8. Roast for 25 min, or until cooked through.
9. Serve immediately.