# What you'll need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (about 2 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - 1/2 tsp smoked paprika
→ Winter Vegetables
08 - 2 cups butternut squash, peeled and cubed (about 1/2-inch pieces)
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 cut into wedges
12 - 2 tbsp olive oil
13 - 1/2 tsp kosher salt
14 - 1/4 tsp black pepper
→ Cranberry Glaze
15 - 1/2 cup cranberry sauce (homemade or store-bought)
16 - 2 tbsp pure maple syrup
17 - 1 tbsp Dijon mustard
18 - 1 tbsp apple cider vinegar
19 - 1/2 tsp orange zest
# Method:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Combine olive oil, kosher salt, black pepper, dried thyme, dried rosemary, and smoked paprika in a small bowl. Rub mixture evenly over turkey breast.
03 - In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, kosher salt, and black pepper until coated.
04 - Spread seasoned vegetables in a single layer on the prepared sheet pan, leaving space in the center for the turkey breast.
05 - Position the turkey breast skin-side up in the center of the sheet pan.
06 - Roast for 30 minutes in preheated oven.
07 - While turkey roasts, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest in a small saucepan. Simmer over low heat, stirring occasionally, for 5 minutes until slightly thickened. Set aside.
08 - Brush half of the cranberry glaze over the turkey breast after 30 minutes. Continue roasting for another 20 minutes, or until internal temperature reaches 160°F and vegetables are tender and caramelized.
09 - Remove pan from oven, tent the turkey with foil, and let rest for 10 minutes.
10 - Slice the turkey breast and serve with roasted vegetables, drizzled with the remaining cranberry glaze.
