Total Time
1 Hour
Serving Size
8 Servings
2
sweet potatoes, peeled and cut into 1-inch pieces
1
red onion, cut into 8 wedges
2
parsnips, peeled and cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
4
tablespoons olive oil
4
cloves garlic, minced
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
1/2
teaspoon dried basil
1
tablespoon apple cider vinegar
1/4
teaspoon Italian seasoning
1/4
cup fresh parsley, loosely torn
2
pounds JENNIE-O® Slow Roasted Dark Turkey, cut into pieces
1
Heat oven to 400°F.
2
In large bowl, combine sweet potatoes, onion, parsnips, bell pepper, olive oil, garlic, salt, pepper, basil, vinegar, Italian seasoning and parsley; mix well.
3
Place vegetable in large baking pan.
4
Bake 20 minutes, stir and add turkey pot roast.
5
Bake 15 to 20 minutes or until vegetables are tender and golden brown.
Calories
310
Protein
20g
Carbohydrates
21g
Fiber
3g
Sugars
7g
Fat
16g
Cholesterol
80mg
Sodium
880mg
Saturated Fat
3.5g