# Ingredient list:
→ Turkey
01 - 1 boneless, skin-on turkey breast (approximately 2 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - 1/2 tsp smoked paprika
→ Winter Vegetables
08 - 2 cups butternut squash, peeled and cubed into 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 tbsp olive oil
13 - 1/2 tsp kosher salt
14 - 1/4 tsp black pepper
→ Cranberry Glaze
15 - 1/2 cup cranberry sauce (homemade or store-bought)
16 - 2 tbsp pure maple syrup
17 - 1 tbsp Dijon mustard
18 - 1 tbsp apple cider vinegar
19 - 1/2 tsp orange zest
# Step-by-Step Guide:
01 - Preheat the 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 - 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 vegetables in a single layer on the prepared sheet pan, leaving space in the center. Place the seasoned turkey breast, skin-side up, in the center.
05 - Roast in the preheated oven for 30 minutes.
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 5 minutes until slightly thickened. Remove from heat and set aside.
07 - Brush half of the cranberry glaze over the turkey breast after the initial 30 minutes of roasting.
08 - Return turkey and vegetables to oven. Roast for an additional 20 minutes, or until the turkey's internal temperature reaches 160°F and vegetables are tender and caramelized.
09 - Remove from the oven, tent the turkey with foil, and let it rest for 10 minutes.
10 - Slice the turkey and arrange with roasted vegetables. Drizzle with the remaining cranberry glaze before serving.
