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1 pound (6 to 8 medium) carrots, peeled and cut on the diagonal into 2-inch lengths
3 teaspoons olive oil
Coarse salt and ground pepper
1 boneless turkey breast half (2 pounds)
3 tablespoons whole-grain mustard, plus more for serving (optional)
1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled, and sliced 1/4 inch thick
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