Roasted Mustard-Crusted Turkey Breast

May 18, 8:08 AMHartford Cooking ExaminerDonna Breault

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What You Need:
1 pound of carrots (6 to 8 medium), peeled and cut on the diagonal into 2-inch lengths
3 teaspoons of olive oil
Salt to taste
Ground black pepper
1 (2 pound) boneless turkey breast half
3 tablespoons of whole-grain or Dijon mustard, plus more for serving (optional)
1 pound of broccoli, cut into large florets, trimmed, peeled, and sliced 1/4 inch thick

What to Do:
STEP 1) Preheat the oven to 425 degrees. On a rimmed baking sheet, toss the carrots with 1 teaspoon oil; season with salt and pepper. Push the carrots to the edges of baking sheet; place the turkey in the center, skin side up. Coat top of the turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.

 
STEP 2) In a large bowl, toss the broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss the broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.

 
STEP 3) Transfer the turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.

 
STEP 4) Enjoy!