Pomegranate Turkey with Roasted Vegetables

  0.0 – 0 reviews  • Roasting
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings

Ingredients

  1. 12 ounces baby red-skinned potatoes, halved
  2. 3 carrots, halved lengthwise and cut into 1-inch pieces
  3. 1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces
  4. Pomegranate seeds, for topping
  5. 1 bunch scallions, cut into 2-inch pieces
  6. 1 clove garlic
  7. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  8. 1/2 cup fresh herbs (such as dill, cilantro and/or tarragon)
  9. 1/4 cup chopped walnuts
  10. 2 tablespoons pomegranate vinegar or red wine vinegar
  11. Kosher salt and freshly ground pepper
  12. 1 1 3/4-pound skin-on, boneless turkey breast

Instructions

  1. 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.
  2. 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.
  3. 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

 

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