Turkey with honey-roasted carrots
3
Points®
Total time: 1 hr • Prep: 20 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 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.
Ingredients
Carrots
4 medium, peeled and cut into 2-inch pieces
Dried thyme
¼ tsp
Vegetable oil
1 tsp
Red onion
1 medium, cut into 1-inch pieces
Apple cider vinegar
2½ Tbsp
Honey
2 Tbsp
Uncooked boneless skinless turkey breast
1 pound(s), four 4-oz pieces
Fat free chicken broth
1½ cup(s)
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
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.
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