Roasted Turkey Breast Tenderloins & Veggies

• 1 teaspoon dill weed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried onion flakes
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter, melted
• 3 cups baby carrots, fresh
• 4 celery ribs, cut into 2-in . pieces
• 2 medium onions, cut into wedges
• 1 tablespoon olive oil
• 8 turkey breast tenderloins (5 oz each)
• 2 teaspoons cornstarch
• 1/4 cup water

1. In a small bowl, combine first six ingredients; combine 2 teaspoons of the seasoning mixture with butter then toss with vegetables.
2. Transfer to a roasting pan and bake uncovered for 15 minutes at 425 degrees.
3. Meanwhile, rub oil on turkey then sprinkle with remaining seasoning mixture.
4. Move vegetables to edge of pan and place turkey in the center baking at 425 for 20 - 25 minutes or until a meat thermometer reads 170 degrees and the vegetables are tender.
5. Save half of the turkey for Buffalo Turkey Linguini (if making) or for another use such as sliced cool on salad or in a cool rice salad.
6. Remove remianing turkey and vegetables to a platter and keep warm; pour cooking juices into a small saucepan.
7. Combine cornstarch and water until smooth then gradually stir into saucepan bringing to a boil then cooking for 2 minutes (or until thickened) stirring constantly.

dill weed, thyme, oregano, onion flakes, salt, pepper, butter, baby carrots, celery, onions, olive oil, turkey, cornstarch, water

Taken from www.food.com/recipe/roasted-turkey-breast-tenderloins-veggies-382710 (may not work)