# Components:
→ Turkey
01 - 1 boneless, skin-on turkey breast (approximately 2 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon smoked paprika
→ Winter Vegetables
08 - 2 cups butternut squash, peeled and cut into 1/2-inch cubes
09 - 2 cups Brussels sprouts, trimmed and halved
10 - 2 large carrots, peeled and sliced into 1/2-inch rounds
11 - 1 red onion, peeled and wedged
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper
→ Cranberry Glaze
15 - 1/2 cup cranberry sauce (homemade or store-bought)
16 - 2 tablespoons pure maple syrup
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1/2 teaspoon orange zest
# Directions:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, kosher salt, black pepper, thyme, rosemary, and smoked paprika. Rub evenly over the turkey breast.
03 - In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, kosher salt, and black pepper.
04 - Spread vegetables in a single layer on the sheet pan, leaving space in the center for turkey.
05 - Place seasoned turkey breast skin-side up in the center of the sheet pan.
06 - Roast for 30 minutes.
07 - Combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest in a small saucepan. Simmer on low for 5 minutes, stirring occasionally, then set aside.
08 - Brush half of the cranberry glaze over the turkey breast after 30 minutes of roasting.
09 - Roast an additional 20 minutes until the turkey reaches an internal temperature of 160°F and vegetables are tender and caramelized.
10 - Remove from oven, tent turkey with foil, and let rest for 10 minutes.
11 - Slice turkey and serve alongside roasted vegetables, drizzling with remaining cranberry glaze.
