Turkey with honey-roasted carrots
3
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This seriously simple, one-pan turkey dish is a great basic recipe for weeknight cooking, and holiday menu planning, too. Carrots and honey add just a little sweetness, and thyme and onions hit the right savoury notes, with cider vinegar tying it all together. The prep and cook times are short and sweet; 20 minutes and you'll be sliding the pan into the oven. Forty minutes more and you'll be putting dinner on the table. A simple salad and/or sauteed greens would round out the meal nicely. If you're serving this for a holiday, bring on the stuffing, cranberries, and all the bells and whistles. This turkey can handle it.
Ingredients
Uncooked boneless skinless turkey breast
1 pound(s), boneless, skinless
Fat free chicken broth
1½ cup(s)
Carrots
4 medium, peeled and cut into 2-inch pieces
Dried thyme
¼ tsp(s)
Vegetable oil
1 tsp(s)
Onion
1 medium, red, cut into 1-inch pieces
Apple cider vinegar
2½ tbsp(s)
Honey
2 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Preheat oven to 400°F (205°C).
2
In a 9x13-inch (23x33 cm) roasting pan, combine carrots, thyme and oil. Add 1/2 cup of the broth to pan and cook 12 minutes.
3
Mix onion with vinegar and honey; add to roasting pan. Cook 10 minutes more.
4
Reduce oven temperature to 325°F (165°C). Add turkey to vegetables and coat with remaining 1 cup broth. Season with salt and pepper and continue to roast until turkey is cooked through, 10 to 12 minutes.
5
Remove turkey to platter. With a slotted spoon remove vegetables from pan and place on top of turkey; cover and keep warm. Pour pan juices into a small saucepot and boil until reduced to about 1/3 cup. Drizzle over turkey and vegetables and serve.
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