Turkey With Honey-Roasted Carrots

4 medium carrots, peeled and cut into 2-inch pieces
1/4 tsp dried thyme
1 tsp vegetable oil
1 medium red onions, cut into 1-inch pieces
2 1/2 Tbsp apple cider vinegar
2 Tbsp honey
1 pound boneless, skinless turkey breasts, four 4-oz pieces
1 1/2 cup fat-free chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, 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.