Turkey with Honey-Roasted Carrots
- Total Time
Don't just resort to plain baked poultry during Thanksgiving. Try our slightly sweet, juicy roasted turkey and carrot recipe instead.
uncooked carrot(s)4 medium, peeled and cut into 2-inch pieces
dried thyme¼ tsp
vegetable oil1 tsp
uncooked red onion(s)1 medium, cut into 1-inch pieces
apple cider vinegar2 ½ Tbsp
uncooked boneless skinless turkey breast1 pound(s), four 4-oz pieces
fat free chicken broth1 ½ cup(s)
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- 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.