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Roasted Moroccan Turkey Breast with Root Vegetables
KATIE CAVUTO16Ingredients
95Minutes
240Calories
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Ingredients
US|METRIC
12 SERVINGS
- 4 lb. turkey breast
- 3 Tbsp. extra-virgin olive oil (divided)
- 1 tsp. extra-virgin olive oil (divided)
- 1 tsp. fine sea salt (divided)
- 1 tsp. freshly ground black pepper (divided)
- 2 Tbsp. Moroccan spice blend
- 5 cloves garlic (smashed)
- 1 onion (halved, peeled, and then quartered)
- 3 celery ribs (trimmed and cut into thirds)
- 2 cups chopped carrots (peeled, cut into 2-inch pieces)
- 1 cup sweet potato (peeled, chopped, cut into 2-inch pieces)
- 1 Tbsp. fresh oregano (chopped)
- 1 Tbsp. grated orange zest (freshly)
- 1 Orange (halved and then quartered)
- 1 tsp. cumin
- 1/2 tsp. hot smoked paprika (or mild)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium300mg13% |
| Potassium620mg18% |
| Protein39g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A110% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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