# Components:
→ Turkey
01 - 1 boneless, skin-on turkey breast (about 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
# Preparation Steps:
01 - Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, salt, pepper, thyme, rosemary, and smoked paprika in a small bowl and rub evenly over the turkey breast.
03 - Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper in a large bowl. Arrange 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.
06 - 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, stirring occasionally.
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 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 the turkey and serve alongside roasted vegetables, drizzling with remaining cranberry glaze.
