Cooking on the Q with Shelli!
Turkey London Broil With Summer Veggies
London Broil Turkey (about 2 lbs.)
Package organic baby carrots (they’re so much sweeter)
One Idaho potato, cut into 1” pieces
Cut corn from 2 ears of cooked NJ corn (we used leftover corn from night before)
Whole bulb of chopped garlic cloves
2 tablespoons olive oil
Several sprigs of fresh rosemary & oregano (could use ¼ teaspoon each of dried)
Salt & pepper
Pre-heat oven to 425.
In big-ass bowl, place ALL ingredients and mix well with your washed hands.
Place on pammed-up baking sheet or in cast iron pans.
Roast in oven for one hour.
After one-hour (flipping turkey and veggies once), remove turkey London broil to rest.
Check the veggies. Continue to roast as needed another 10-15 minutes until cooked through, nice and toasty brown.
Tune in Friday morning for another segment of Cooking On the Q With Shelli! on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!
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