# What You Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (approximately 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon smoked paprika
→ Winter Vegetables
08 - 2 cups peeled and cubed butternut squash (about 1/2-inch pieces)
09 - 2 cups trimmed and halved Brussels sprouts
10 - 2 large carrots, peeled and sliced into 1/2-inch rounds
11 - 1 red onion, peeled and cut into wedges
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground 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
# Steps:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Combine 2 tablespoons olive oil, kosher salt, black pepper, dried thyme, dried rosemary, and smoked paprika in a small bowl. Rub the mixture evenly over the turkey breast.
03 - In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated.
04 - Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center for the turkey breast.
05 - Place the seasoned turkey breast skin-side up in the center of the sheet pan.
06 - Roast for 30 minutes in the preheated oven.
07 - While the 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. Remove from heat and set aside.
08 - After 30 minutes of roasting, brush half of the cranberry glaze evenly over the turkey breast.
09 - Roast for an additional 20 minutes or until the turkey reaches an internal temperature of 160°F and the vegetables are tender and caramelized.
10 - Remove the sheet pan from the oven. Tent the turkey breast loosely with foil and let rest for 10 minutes. Slice the turkey and serve alongside roasted vegetables, drizzled with the remaining cranberry glaze.
