# Components:
→ Turkey
01 - 1 boneless skin-on turkey breast (approximately 2 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground 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 ground 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 - Set the oven temperature to 400°F. Line a large sheet pan with parchment paper or aluminum 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 entire surface of the turkey breast.
03 - In a large bowl, mix butternut squash, Brussels sprouts, carrots, and red onion with olive oil, kosher salt, and black pepper until evenly coated. Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center.
04 - Place the seasoned turkey breast skin-side up in the center of the sheet pan among the vegetables.
05 - Place the sheet pan in the preheated oven and roast for 30 minutes uncovered.
06 - While roasting, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest in a small saucepan. Simmer over low heat, stirring occasionally, for five minutes until the glaze slightly thickens. Remove from heat and set aside.
07 - Remove the sheet pan from the oven and brush half of the cranberry glaze evenly over the turkey breast.
08 - Return the pan to the oven and roast an additional 20 minutes, or until the internal turkey temperature reaches 160°F and the vegetables are tender and caramelized.
09 - Remove the sheet pan from the oven and tent the turkey with foil. Let it rest for 10 minutes to allow juices to redistribute.
10 - Slice the turkey breast and arrange with the roasted vegetables. Drizzle with the remaining cranberry glaze before serving.
