Carrots are often an under used vegetable. They are inexpensive yet are so versatile. And, anytime we can eat orange vegetables, that is a bonus to our day. Since winter seems to be hanging on way past its welcome, try this carrot soup recipe to brighten your day. Carrot Soup
Roasting a turkey breast is a great way to enjoy all the flavor of Thanksgiving meal without all the time and prep work. I used a 2-pound bone-in turkey breast and it was done in roughly an hour. You could also prepare this same recipe with the carrots using several large bone-in chicken breasts or a whole chicken. Just vary the cooking time until the poultry reaches an internal temperature of 165 degrees for doneness.
Mustard Herb Roasted Turkey Breast with Roasted Carrots
1 bone-in turkey breast (half) 2 pounds
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 tablespoons of fresh chopped herbs
a combination of rosemary, sage, thyme and parsley
2 teaspoons salt
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1 pound carrots for the "roasting rack"
Preheat the oven to 350 degrees.
Peel the carrots and cut then in half lengthwise. Place the carrots in a roasting pan, flat side down to form a roasting rack for the turkey. Place the turkey breast on top of the carrots.
In a small bowl, combine the olive oil, minced garlic, Dijon mustard, chopped fresh herbs, salt, sugar and pepper, mixing well. Pour the mixture over the turkey breast. Loosen the skin and rub some of the mustard herb mixture directly onto the meat. Add 1 cup of water to the bottom of the roasting pan.
Roast the turkey in the hot oven for roughly 1 - 1 1/2 hours until the turkey is golden brown and the internal temperature reaches 165 degrees. Remove from the oven and allow to rest for 15-20 minutes. Serve with the roasted carrots and the turkey juices gathered at the bottom of the roasting pan.