Photo of Turkey with Honey-Roasted Carrots by WW

Turkey with Honey-Roasted Carrots

SmartPoints® value per serving
Total Time
50 min
10 min
40 min
Try this recipe for your Rosh Hashanah celebration. It can also be made with chicken cutlets, but the cooking time will vary depending on the thickness of the cut.


uncooked boneless skinless turkey breast

1 pound(s), boneless, skinless

fat free chicken broth

1½ cup(s)

uncooked carrot(s)

4 medium, peeled and cut into 2-inch pieces

dried thyme

¼ tsp

vegetable oil

1 tsp

uncooked onion(s)

1 medium, red, cut into 1-inch pieces

apple cider vinegar

2½ Tbsp


2 Tbsp

table salt

tsp, or to taste

black pepper

pinch, or to taste


  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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