# 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 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 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 oven to 400°F. Line a large sheet pan with parchment paper or foil.
02 - Combine 2 tablespoons olive oil, kosher salt, black pepper, thyme, rosemary, and smoked paprika. Rub mixture evenly over turkey breast.
03 - In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
04 - Spread vegetables in a single layer on sheet pan, leaving space in center for turkey breast.
05 - Set seasoned turkey breast skin-side up in the center of the prepared pan.
06 - Roast for 30 minutes at 400°F.
07 - Meanwhile, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened. Set aside.
08 - Brush half of the cranberry glaze over turkey breast after initial roasting.
09 - Roast an additional 20 minutes until turkey reaches internal temperature of 160°F and vegetables are tender and caramelized.
10 - Remove from oven, tent turkey with foil, and rest for 10 minutes. Slice turkey and serve with vegetables, drizzled with remaining glaze.
