Photo of Turkey with honey-roasted carrots by WW

Turkey with honey-roasted carrots

SmartPoints® value per serving
Total Time
1 hr
20 min
40 min
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 savory 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.


Uncooked carrot(s)

4 medium, peeled and cut into 2-inch pieces

Dried thyme

¼ tsp

Vegetable oil

1 tsp

Uncooked red onion(s)

1 medium, cut into 1-inch pieces

Apple cider vinegar

2½ Tbsp


2 Tbsp

Uncooked boneless skinless turkey breast

1 pound(s), four 4-oz pieces

Fat free chicken broth

1½ cup(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Preheat oven to 400°F.
  2. 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.
  3. Meanwhile, mix together onion, vinegar, and honey in a small bowl; add to roasting pan and cook 10 minutes more.
  4. 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.
  5. 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.