main meals

Ingredients

	4 medium carrot(s), peeled and cut into 2-inch pieces
	1/4 tsp dried thyme
	1 tsp vegetable oil
	1 medium red onion(s), cut into 1-inch pieces
	2 1/2 Tbsp apple cider vinegar
	2 Tbsp honey
	1 pound(s) boneless, skinless turkey breast(s), four 4-oz pieces
	1 1/2 cup(s) fat-free chicken broth
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• Preheat oven to 400°F.
  
  
• In a 9 X 13-inch roasting pan, combine carrots, thyme and oil. Add 1/2 cup of broth to pan and cook 12 minutes.
  
  
• Meanwhile, mix together onion, vinegar and honey in a small bowl; add to roasting pan and cook 10 minutes more.
  
  
• Reduce oven temperature to 325°F. Add turkey to roasting pan and coat with remaining 1 cup broth. Season with salt and pepper and continue to roast until turkey is cooked through, about 12 to 15 minutes.
  
  
• Remove turkey from oven and transfer to platter. Remove vegetables from pan with a slotted spoon and place on top of turkey; cover and keep warm. Pour pan juices into a small saucepan and boil until reduced to about 1/3 cup. Drizzle over turkey and vegetables; serve.