TURKEY ROASTED WITH BRUSSELS SPROUTS AND CARROTS

prep 15 minutes roast 35 minutes at 400°F

• Nonstick cooking spray
•   ½ tsp. onion powder
•   ½ tsp. garlic powder
•   ½ tsp. black pepper
•   ½ tsp. salt
• 1½ lb. turkey breast tenderloins
•   3 carrots, peeled and cut into bite-size pieces
•   2 tsp. olive oil
•   ½ cup orange marmalade
•   1 Tbsp. grated fresh ginger
•   1 lb. fresh Brussels sprouts, trimmed and halved
• Orange wedges

1. Preheat oven to 400°F. Lightly coat a 13×9-inch baking pan with cooking spray. For rub, in a bowl stir together onion powder, garlic powder, pepper, and ¼ tsp. of the salt. Sprinkle evenly over turkey; rub in with your fingers. Place tenderloins on one side of the prepared pan.

2. In a bowl toss carrots with olive oil to coat. Place carrots in opposite side of baking pan. Roast, uncovered, 15 minutes.

3. Meanwhile, in a medium saucepan combine orange marmalade, ginger, and the remaining ¼ tsp. salt. Heat and stir over low heat until melted. Reserve 2 Tbsp. of the marmalade mixture. Add Brussels sprouts to the saucepan; stir to coat. Add Brussels sprouts to carrots in baking pan after 15 minutes of roasting; stir to combine. Brush turkey with reserved marmalade mixture.

4. Roast, uncovered, 20 to 25 minutes more or until turkey is done (165°F) and vegetables are tender, stirring vegetables once. Slice tenderloins and serve with vegetables and orange wedges.

number of servings 6

per serving 260 cal., 3 g fat (1 g sat. fat), 51 mg chol., 325 mg sodium, 31 g carb., 5 g fiber, 21 g sugars, 30 g pro.

FLEXIT

Turkey breast tenderloins not available? Use 1½ lb. pork tenderloin, trimmed, instead. It’s done at 145°F.