2 pounds boneless, skinless turkey breast
2/3 cups maple syrup
1/4 cup low-sodium soy sauce
3/4 teaspoons black pepper
1 tablespoon sesame oil
2 cloves garlic, minced
1 piece (1 inch) ginger, peeled and minced
1 can (14.5 oz.) Libby's Naturals Cut Green Beans, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
2 tablespoons toasted sesame seeds
1. Place turkey breast in large zip-top bag. In small bowl, whisk together maple syrup, soy sauce and black pepper. Pour over turkey and seal bag tightly. Marinade in refrigerator for at least 3 hours. Turn bag over every hour.
2. Preheat oven 350°F. Place turkey breast on rack in roasting pan and discard marinade. Cook for about 1½ hours or until thickest part of breast reaches internal temperature of 165 degrees. Remove from oven and let rest 20 minutes before slicing.
3. While turkey cools, make vegetables. In large skillet, heat oil over medium-high. Add garlic and ginger, sauté 1 minute, stirring constantly. Mix in green beans and carrots until coated. Remove from pan. Top with sesame seeds for serving.