Turkey with Honey-Roasted Carrots

Total Time
1 hr
20 min
40 min
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 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.

A happier, healthier you starts here