Turkey with baked vegetables and pomegranate

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 654, total fat 40 G., saturated fats 6 G., proteins 52 G., carbohydrates 21 G., fiber 5 G., cholesterol 139 mg, sodium 375 mg, sugar 1 G.

If you're hosting a small gathering, you can roast just the breast instead of a whole turkey. The dish will still be special and festive, and one turkey breast is enough for four people. Roast it with a variety of vegetables and serve it with a fresh herb sauce, sprinkled with pomegranate seeds for an even more festive touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g small red potatoes, halved
3 carrots, halved lengthwise and cut into 2.5cm pieces.
1 Japanese eggplant, halved lengthwise and cut into 1cm thick pieces.
Pomegranate seeds, for serving
1 bunch green onions, cut into 5cm pieces.
1 clove of garlic
1/3 cup + 2 tablespoons extra-virgin olive oil
0.5 cup fresh herbs (such as dill, cilantro and/or tarragon)
1/4 cup chopped walnuts
2 tablespoons pomegranate or red wine vinegar
1 turkey breast with skin, boneless, weighing 800 g.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, red potatoes, carrot, pomegranate, eggplants, wine vinegar, walnuts, cilantro, dill, tarragon

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a blender, combine 2 green onions, garlic, 1/3 cup olive oil, 1/4 cup water, herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; blend until smooth. Rub 3 tablespoons of the mixture into the turkey breast, including under the skin, loosening it slightly. Set the rest aside.

In a large oven-safe nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the turkey, skin side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Turn the turkey over and arrange the potatoes, carrots, eggplant, and remaining green onions around it. Cook until the turkey and vegetables begin to brown, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
Place the skillet in the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the breast registers 165°F (74°C), about 20 minutes. Slice the turkey and serve with the vegetables and the remaining green onion and herb sauce. Sprinkle with pomegranate seeds.

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