Turkey Tenderloin & Root Veggie Supper
1 SERVING 310 cal., 14g fat (4g sat. fat), 58mg chol., 997mg sod., 20g carb. (7g sugars, 4g fiber), 28g pro. PREP 15 min. COOK 30 min. SERVES 6
Ingredients 4 medium carrots, peeled and cut into 1⁄2-in. pieces 2 medium parsnips, peeled and cut into 1⁄2-in. pieces 2 medium onions,cut into 1⁄2-in. pieces 2 tsp. canola oil 1⁄2 tsp. salt 1⁄4 tsp. pepper 6 bacon strips 1 pkg. (24 oz.) rotisserie-flavored turkey breast tenderloins Minced fresh parsley, optional
- Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set the temperature to 400° and set timer for 35 minutes. Preheat the grill for 5 minutes.
- Meanwhile, in a large bowl, toss carrots, parsnips and onions with oil; sprinkle with salt and pepper. Place vegetables on the Crisper Tray; lay bacon slices over vegetables. When there are 30 minutes left on the timer, slide the Crisper Tray into Shelf Position 4 and place tenderloins on the Grill Plate.
- Cook until a thermometer inserted in turkey reads 165° and vegetables are tender, 25-30 minutes. Chop bacon; stir into vegetable mixture. If desired, sprinkle with parsley.
Eric’s Tip: Don’t peel carrots in recipes like this—the skin contains lots of nutrients. But do scrub them well before chopping.