Balsamic and Herb Boneless Turkey Roast with Roasted Vegetables – Lilydale®

Ingredients

• 1 Lilydale ® Boneless Turkey Breast Roast
• 2 cups (500 mL) brussel sprouts
• 2 cups (500 mL) acorn squash, peeled and cubed
• 1 cup (250 mL) beets, peeled and cubed
• ½ cup (125 mL) cranberries, frozen
• 2 tbsp (30 mL) Mastro ® Olive Oil
• 2 tbsp (30 mL) Mastro ® Balsamic Vinegar
• ½ cup (125 mL) Water
• salt and pepper
• Marinade:
• ½ cup (125 mL) Mastro ® Olive Oil
• ½ cup (125 mL) Balsamic vinegar
• ¼ cup (60 mL) soy sauce
• 3 tbsp (45 mL) brown sugar
• 2 tbsp (30 mL) mustard
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 tsp (5 mL) oregano, dried
• 1 tsp (5 mL) rosemary, dried
• 1 tsp (5 mL) parsley, dry or freshly chopped
• 1 tsp (5 mL) pepper, freshly ground
• 1 tsp (5 mL) salt