MUSTARD CRUSTED TURKEY BREAST WITH CARROTS AND BROCCOLI

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

Preheat oven to 425 degrees 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 degrees 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
Source: Everyday Food magazine, May 2006