Spice-Rubbed Turkey Breast with Brown-Butter and Rosemary Carrots

This turkey was brilliantly colored and mildly flavored, and the carrots were simple but delicious. The turkey recipe makes four servings, and the carrots serve two. Leftovers ahoy!

Ingredients (for the turkey):

1/2 turkey breast, skinless

1 sprig fresh rosemary

1/2 teaspoon paprika

2 pinches of salt

pepper to taste

1 tablespoon lime juice

2 teaspoons extra-virgin olive oil

you'll also need:

foil-lined baking sheet

more foil

small bowl

1. in a small bowl, combine the rosemary, salt, pepper, oil, and lime juice. Stir together and let sit for a few minutes. Preheat the oven to 400 F.

2. rub the turkey breast half all over with the paprika mixture. Place the turkey in the middle of the baking sheet, and bake in the oven for about 50 minutes. Once it's done, remove the turkey from the oven and tent loosely with foil. Let it sit for about 10 minutes, while you are cooking the carrots in the frying pan.

Ingredients (for the carrots):

3 medium sized carrots, peeled and sliced

2 tablespoons unsalted butter

1/4 teaspoon lime juice

1/2 sprig of rosemary

pinch of salt

you'll also need:

small non-stick frying pan with lid

heat-proof spoon

pot full of lightly salted water

strainer

1. boil the carrots in the water for 2 minutes, the strain them and rinse with cold water until cool. Set aside until ready to use.

2. in the frying pan over medium heat, melt the butter, swirling (not stirring) as it foams, until it is just starting to brown.

3. add the carrots to the butter and, stirring frequently, cook for 1 to 2 minutes. Add the salt, lime juice and rosemary, stirring after each addition. Reduce the heat to medium-low and cover.

4. let the carrots cook while you slice the turkey, then turn off the heat, remove the lid, and serve.





I very slightly adapted the turkey recipe from one I saw on the show Everyday Food. I made the carrot recipe up.