# 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
# Method:
01 - Heat the 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 this 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 evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving a clear space in the center for the turkey.
05 - Place the turkey breast, skin-side up, in the center of the sheet pan.
06 - Roast in the preheated oven for 30 minutes.
07 - While roasting, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest in a small saucepan. Simmer gently over low heat for 5 minutes, stirring occasionally, until slightly thickened. Set aside.
08 - Brush half of the cranberry glaze onto the turkey breast after the initial 30 minutes of roasting.
09 - Return the sheet pan to the oven and roast for an additional 20 minutes, or until the turkey's internal temperature reaches 160°F and the vegetables are tender and caramelized.
10 - Remove from oven, tent the turkey with foil, and allow it to rest for 10 minutes.
11 - Slice the turkey and serve alongside the roasted vegetables, drizzling with the remaining cranberry glaze.
