Turkey with Roasted Vegetables and Asparagus

 

 Serves: 2

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Ingredients

• 200g turkey breast

• 2 cups beetroot, chopped

• 10 asparagus stalks

• 3 garlic cloves

• 1 tbsp. olive oil

• 1 tbsp. butter

• 1 tbsp. thyme

• 1 tbsp. rosemary

 

Nutrition Facts

Servings per recipe: 2

Serving size: 412g

Average Quantity Per ServeAverage Quantity Per 100g

Calories457 cal110 cal

Protein47.6g11.6g

Fat, total20.7g5.0g

- saturated7.2g1.7g

Carbohydrate14.9g3.6g

- sugars12.6g3.1g

Sodium562mg136mg

 

Method

1. Preheat oven to 180 degrees and line a baking tray with baking paper. Place the beetroot on the tray and drizzle half the amount of olive oil over the beetroot with half a tablespoon of thyme. Roast the beetroot in the oven for 15 minutes

2. Remove the tray from the oven and place the asparagus on the tray. Drizzle the rest of the olive oil over the asparagus and sprinkle the remaining thyme. Place the garlic cloves on the tray and place back in the oven. Bake for a further 20 minutes

3. Meanwhile with 10 minutes remaining for the vegetables, melt butter in a non-stick fry pan over medium heat and place the turkey on the pan. Sprinkle rosemary and season with salt and pepper. Cook for a few minutes on each side or until cooked in the middle

4. Divide the roasted asparagus and beetroot into two meals

5. Serve half of the turkey breast beside one serving of the roasted vegetables

6. Refrigerate the remaining turkey and roasted vegetables for tomorrow’s leftover