Pomegranate Turkey With Roasted Vegetables

• 1 bunch scallions cut into 2-inch pieces
• 1 clove garlic
• 1/3 cup extra virgin olive oil
• 1/2 cup fresh herbs such as dill, cilantro and/or tarragon
• 1/4 cup chopped walnuts
• 2 tablespoons pomegranate vinegar or red wine vinegar
• freshly ground pepper
• 1 3/4 pounds boneless turkey breast
• 12 ounces red skinned potatoes baby, halved
• 3 carrots halved lengthwise and cut into 1-inch pieces
• 1 japanese eggplant halved lengthwise and cut into 1/2-inch pieces
• pomegranate seeds for topping

1. Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside.
2. Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
3. Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds.

scallions, clove garlic, extra virgin olive oil, fresh herbs, walnuts, pomegranate vinegar, freshly ground pepper, turkey breast, red skinned potatoes, carrots, pomegranate seeds

Taken from www.yummly.com/recipe/Pomegranate-Turkey-with-Roasted-Vegetables-1195050 (may not work)