Cranberry Glazed Turkey Breast with Roasted Carrots
If you’re not up to cooking a whole turkey, this is a great alternative for the star of a Thanksgiving menu.
1 1/2 cups (350 mL) fresh or frozen cranberries
1/3 cup (80 mL) honey
1/4 cup (60 mL) rice vinegar
2 Tbsp (30 mL) fresh thyme
3 large carrots, sliced into rounds
2 shallots, chopped
1 Tbsp (15 mL) extra-virgin olive oil
Salt and pepper to taste
2 lb (1 kg) skinless, boneless free-range turkey breast
Combine cranberries, honey, and vinegar in saucepan. Bring to a boil, reduce heat, and simmer until cranberries pop and are very soft—4 to 5 minutes.
Remove from heat and pour mixture into fine sieve set over bowl. Use rubber spatula to force most pulp through sieve, leaving skins behind. Make sure to scrape underside of sieve into bowl. Stir in 1 Tbsp (15 mL) thyme; set aside to cool.
Preheat oven to 375 F (190 C).
In large bowl combine carrots, shallots, extra-virgin olive oil, and salt and pepper to taste.
Place turkey breast in large baking pan and surround with carrot mixture. Cook for 10 minutes.
Divide cranberry glaze in half; spread half on turkey and cook 10 minutes more, or until an internal temperature of 165 F (75 C) is reached.
Spread reserved glaze on cooked turkey, garnish with remaining thyme, and serve with roasted carrots.
Serves 6.
Each serving contains:
272 calories; 37 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 23 g carbohydrates; 2 g fibre; 100 mg sodium
source: "Cranberries + Carrots," alive #348, October 2011
Cranberry Glazed Turkey Breast with Roasted Carrots
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.