0.0 – 0 reviews • Roasting
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 12 ounces baby red-skinned potatoes, halved
- 3 carrots, halved lengthwise and cut into 1-inch pieces
- 1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces
- Pomegranate seeds, for topping
- 1 bunch scallions, cut into 2-inch pieces
- 1 clove garlic
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup fresh herbs (such as dill, cilantro and/or tarragon)
- 1/4 cup chopped walnuts
- 2 tablespoons pomegranate vinegar or red wine vinegar
- Kosher salt and freshly ground pepper
- 1 1 3/4-pound skin-on, boneless turkey breast
Instructions
- Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside.
- Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
- Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds.
Nutrition Facts
| Calories |
654 calorie |
| Total Fat |
40 grams |
| Saturated Fat |
6 grams |
| Cholesterol |
139 milligrams |
| Sodium |
375 milligrams |
| Carbohydrates |
21 grams |
| Dietary Fiber |
5 grams |
| Protein |
52 grams |
