Since I did a blog about Thanksgiving decorations, I thought it was only necessary that I blog about the most important part of Thanksgiving…food! Since I have family who are diabetic, I found a great pin that had some great recipes that my whole family could eat. It’s not only good for the diabetic part of my family, but everyone! I found a great turkey and vegetable recipe I figured my family would love. The ingredients you would need are:
- 2 tablespoons snipped fresh parsley
- 4 cloves garlic, minced
- 1 teaspoon snipped fresh rosemary
- 1 teaspoon snipped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 2 3/4 – 3 1/4 – pound turkey breast portion with bone, skin removed
- Nonstick cooking spray
- 3 cups tiny red potatoes, quartered about a pound
- 2 cups baby carrots with tops trimmed and halved lengthwise about 8 ounces
- 2 cups white and/or red pearl onions trimmed and halved about 8 ounces
- 1 tablespoon olive oil
There’s 5 simple directions when cooking this
- Just preheat oven to 400 degrees F. Then use a small bowl, combine parsley, garlic, rosemary, thyme, salt, pepper, and set aside 1 tablespoon of the herb mixture.
- Place turkey breast portion on a roasting rack in a shallow pan. Lightly coat with nonstick cooking spray. Sprinkle the remaining herb mixture evenly over turkey breast portion; rub in with your fingers. Roast, uncovered, for 20 minutes.
- Then in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated. Arrange vegetables around turkey in roasting pan.
- Reduce oven temperature to 350 degrees F. Roast for 1-1/4 to 1-1/2 hours more or until the turkey is no longer pink , and vegetables are tender.
- Transfer turkey to cutting board and let stand for 10 minutes. Trim meat from bone, and enjoy!
Check out the website for more delicious recipes for this upcoming turkey day!