Combine carrots and 1 tsp. olive oil in one provided tray. Spread into an even layer. Cover with foil.

Bake covered in hot oven, 25 minutes.

While carrots bake, continue recipe.

In a mixing bowl, combine turkey, panko, half the mushroom seasoning (reserve remaining for sauce), 1/4 tsp. salt, and 1/4 tsp. pepper. Form into 12 evenly-sized meatballs and place in second provided tray. Top with 1 tsp. olive oil.

Bake uncovered in hot oven, 15 minutes.

Remove meatball tray from oven (carrot tray should remain in oven) and drain any excess liquid. Add cream base, chicken base, and remaining mushroom seasoning. Stir until meatballs are coated. Tray will be hot! Use a utensil.

Bake meatballs again uncovered in hot oven until carrots are tender and turkey reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

While meal bakes, place mashed potatoes in a microwave-safe bowl. Cover with a damp towel. Microwave covered until heated through, 2-3 minutes.

Carefully remove from microwave. Add crème fraîche, half the butter (reserve remaining for carrots), and a pinch of salt. Stir vigorously to combine.

Carefully remove both trays from oven. Drain any excess liquid from carrots. Stir in 1/4 tsp. salt, honey, and remaining butter until melted and combined.

To serve, top mashed potatoes with meatballs and garnish meatballs with sauce from tray. Bon appétit!