Ingredients

Preparation 20 minutes, start to finish 1 hour 30 minutes

1 pound carrots (6 to 8 medium), peeled and cut on the diagonal into 2-inch lengths
3 teaspoons olive oil
Coarse salt and ground pepper
1 boneless turkey breast half (2 pounds)
3 tablespoons whole-grain mustard, plus more for serving (optional)
1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled and sliced 1/4-inch thick

Directions

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

In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss 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 F, 30 to 40 minutes.

Transfer 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.

Makes 6 servings.

Nutrition information per serving: 269 cal., 7.2 g fat, 38.1 g pro., 13.1 g carbo., 4.2 g fiber.