Rosemary Fig Glazed Turkey
with Roasted Chili Squash and Garlicy Broccoli
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 unit(s)
Rosemary, sprig
340 g
Butternut Squash, cubes
2 tbsp
Fig Spread
1 unit(s)
Garlic, bulb
227 g
Broccoli
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tsp
Chili Flakes
Nutrition Values
Instructions
Add squash, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to one side of a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast in the middle the of oven, until beginning to soften, 10-12 min.
Strip the rosemary leaves from stems (dbl for 4 ppl), then finely chop 1/2 tbsp (dbl for 4 ppl). Peel, then mince or grate the garlic. Cut broccoli into bite-sized pieces. Whisk the fig jam, balsamic vinegar and 2 tbsp water (dbl for 4 ppl) in a small bowl.
Once squash has started to soften, flip, then add broccoli and garlic to the other side of the parchement-lined baking sheet. Toss broccoli with 1 tbsp oil and season with salt and pepper. Return to the middle of the oven until broccoli is golden-brown and squash is tender, 12-14 min.
While the veggies roast, pat turkey dry with paper towels. Season with the rosemary, salt and pepper. Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown all over and cooked through, 6-8 min.**
Reduce heat to medium. Pour in the fig glaze/Brush the fig glaze over the turkey. Cook, flipping the turkey once, until glaze has covered the turkey, 1-2 min. (Check timing. Is it better to finish in oven?)
Thinly slice the turkey. Divide the turkey, garlicy broccoli and chili squash between plates.