Follow these steps for perfect results
scallions
cut into 2-inch pieces
garlic
extra virgin olive oil
fresh herbs
such as dill, cilantro and/or tarragon
walnuts
chopped
pomegranate vinegar
freshly ground pepper
turkey breast
boneless
red skinned potatoes
baby, halved
carrots
halved lengthwise and cut into 1-inch pieces
japanese eggplant
halved lengthwise and cut into 1/2-inch pieces
pomegranate seeds
for topping
Preheat the oven to 425 degrees F.
Combine 2 scallion pieces, garlic, 1/3 cup olive oil, 1/4 cup water, herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt, and pepper in a blender.
Puree until smooth.
Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath.
Set the rest of the mixture aside.
Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat.
Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes.
Flip the turkey and arrange the potatoes, carrots, eggplant, and the remaining scallions around it.
Cook until the turkey and vegetables start browning, about 2 minutes.
Add 1/2 cup water and the remaining 1 tablespoon vinegar.
Transfer the skillet to the oven.
Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, about 20 minutes.
Slice the turkey.
Serve with the vegetables and the remaining scallion-herb sauce.
Top with pomegranate seeds.
Expert advice for the best results
Marinate the turkey for at least 30 minutes for best flavor.
Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time.
Arrange sliced turkey on a platter surrounded by roasted vegetables. Drizzle with sauce and garnish with pomegranate seeds.
Serve with a side of quinoa or couscous.
Pairs well with turkey and fruit.
Discover the story behind this recipe
Healthy and flavorful dish.
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