- 1 lb turkey breast, sliced into medallions - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh rosemary, chopped - 2 cloves garlic, minced - 1 large carrot, peeled and diced - 1 parsnip, peeled and diced - 1 small butternut squash, peeled and cubed - Fresh parsley for garnish

1. Preheat the oven to 400°F (200°C). 2. Season the turkey medallions with salt and pepper. 3. In a small bowl, mix together olive oil, thyme, rosemary, and minced garlic. 4. Rub the herb mixture over the turkey medallions. 5. Heat a skillet over medium-high heat and sear the turkey medallions for about 3 minutes on each side until golden brown. 6. Transfer the turkey to a baking dish and finish cooking in the preheated oven for about 10 minutes or until fully cooked. 7. Meanwhile, toss the carrot, parsnip, and butternut squash with olive oil, salt, and pepper. 8. Spread them on a baking sheet and roast in the oven for about 20 minutes or until tender. 9. Once roasted, blend the vegetables into a smooth purée using a food processor or blender. 10. Serve the herb-crusted turkey medallions atop the roasted vegetable purée. 11. Garnish with fresh parsley.