# Components:
→ 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 into 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
# Directions:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, kosher salt, black pepper, dried thyme, dried rosemary, and smoked paprika in a small bowl. Evenly rub the mixture 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. Spread in a single layer on the sheet pan, leaving space at center for turkey.
04 - Place the seasoned turkey breast skin-side up in the center of the sheet pan.
05 - Roast for 30 minutes at 400°F.
06 - While roasting, 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.
07 - Brush half of the cranberry glaze evenly over the turkey breast.
08 - Roast for an additional 20 minutes or until turkey reaches an internal temperature of 160°F and vegetables are tender and caramelized.
09 - Remove from oven, tent the turkey with foil, and let rest for 10 minutes.
10 - Slice turkey and serve alongside roasted vegetables, drizzling with remaining cranberry glaze.
