Spice-Rubbed Turkey Breast with Roasted Carrots
Martha Stewart
Prep: 15 minutes Total: 1 hour
Turkey breast is as flavorful as chicken breast and even healthier.
Ingredients
* 2 pounds carrots, peeled and cut into 2-inch lengths
* 6 garlic cloves, smashed and peeled
* 2 tablespoons olive oil
* 1 small boneless, skinless turkey breast half (about 2 pounds)
* 1/4 teaspoon ground cinnamon
* 3/4 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/2 cup plain low-fat yogurt
* 2 tablespoons fresh lime juice
Directions
1. Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
2. Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
3. In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.