# 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 (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 oven to 400°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - Combine 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 olive oil, kosher salt, and black pepper until coated evenly.
04 - Spread vegetables in a single layer on the prepared sheet pan, leaving space in the center. Place the seasoned turkey breast skin-side up in the center.
05 - Roast the turkey and vegetables for 30 minutes.
06 - In a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer over low heat for 5 minutes, stirring occasionally until slightly thickened. Remove from heat and set aside.
07 - Brush half of the cranberry glaze over the turkey breast after 30 minutes of roasting.
08 - Roast for an additional 20 minutes, or until the internal temperature of the turkey reaches 160°F and vegetables are tender and caramelized.
09 - Remove from oven, tent loosely with foil, and let the turkey rest for 10 minutes.
10 - Slice the turkey and serve alongside the roasted vegetables, drizzling with the remaining cranberry glaze.
