Roasted Turkey Breast Tenderloins & Vegetables

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

1. Preheat oven to 425u0b0. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes.
2. Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165u0b0 and vegetables are tender.
3. Save half of turkey for Buffalo Turkey with Linguine (
4. ) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm.
5. Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

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

Taken from www.tasteofhome.com/recipes/roasted-turkey-breast-tenderloins-vegetables/ (may not work)