# Ingredient List:
→ Turkey
01 - 1 boneless, skin-on turkey breast (approximately 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - ½ teaspoon smoked paprika
→ Winter Vegetables
08 - 2 cups butternut squash, peeled and cubed (about ½-inch pieces)
09 - 2 cups Brussels sprouts, trimmed and halved
10 - 2 large carrots, peeled and sliced into ½-inch rounds
11 - 1 red onion, peeled and cut into wedges
12 - 2 tablespoons olive oil
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon black pepper
→ Cranberry Glaze
15 - ½ 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 - ½ teaspoon orange zest
# Recipe Steps:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil for easy 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 - Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, kosher salt, and black pepper in a large bowl. Spread the vegetables in a single layer on the sheet pan, leaving space in the center for the turkey.
04 - Place the seasoned turkey breast skin-side up in the center of the sheet pan. Roast for 30 minutes.
05 - In a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer over low heat, stirring occasionally, until slightly thickened, about 5 minutes. Set aside.
06 - Brush half of the cranberry glaze over the turkey breast after 30 minutes of roasting. Continue roasting for an additional 20 minutes, or until the internal temperature reaches 160°F and vegetables are tender and caramelized.
07 - Remove from oven, tent the turkey with foil, and let rest for 10 minutes. Slice the turkey and serve alongside the roasted vegetables, drizzled with the remaining cranberry glaze.
