Ingredients
For the Turkey:
- 1 turkey breast (about 3-4 pounds), bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- Salt and black pepper to taste
For the Glazed Vegetables:
- 2 cups baby carrots
- 2 cups Brussels sprouts, halved
- 1 cup sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
For the Gravy (Optional):
- Pan drippings from the roasted turkey
- 2 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- Salt and black pepper to taste
Instructions
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Preheat your oven to 375°F (190°C).
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In a small bowl, mix together the olive oil, dried thyme, dried rosemary, dried sage, salt, and black pepper to create a seasoning blend for the turkey.
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Place the turkey breast on a roasting pan. Rub the seasoning blend all over the turkey breast, ensuring it’s well coated.
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Roast the turkey breast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the turkey with pan drippings every 30 minutes.
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While the turkey is roasting, prepare the glazed vegetables. In a large bowl, toss together the baby carrots, halved Brussels sprouts, diced sweet potatoes, olive oil, honey, balsamic vinegar, salt, and black pepper.
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Spread the glazed vegetables on a baking sheet and roast in the oven for about 25-30 minutes or until the vegetables are tender and caramelized.
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Once the turkey is done, let it rest for about 15 minutes before carving.
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If making gravy, use the pan drippings. In a saucepan, whisk together the flour and pan drippings over medium heat. Gradually whisk in the chicken or turkey broth until the gravy thickens. Season with salt and black pepper to taste.
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Serve the carved turkey breast with the glazed vegetables and drizzle with gravy if desired.
Enjoy the succulent flavors of Roast Turkey Breast with Glazed Vegetables, a perfect centerpiece for a festive and healthy meal!
