# What you'll 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 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 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 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
# Method:
01 - Preheat the 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 this mixture evenly over the turkey breast.
03 - Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, kosher salt, and black pepper in a large bowl. Spread vegetables in a single layer on the sheet pan, leaving space in the center.
04 - Place the seasoned turkey breast skin-side up in the center of the sheet pan.
05 - Roast turkey and vegetables for 30 minutes at 400°F.
06 - Combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest in a small saucepan. Simmer over low heat, stirring occasionally, until slightly thickened, about 5 minutes. Set aside.
07 - Brush half of the cranberry glaze over the turkey breast after the initial 30 minutes of roasting. Continue roasting for an additional 20 minutes, or until the turkey’s internal temperature reaches 160°F and vegetables are tender and caramelized.
08 - Remove the pan from the oven, tent the turkey breast with foil, and let rest for 10 minutes.
09 - Slice the turkey and serve alongside roasted vegetables, drizzling with the remaining cranberry glaze.
