# What you need:
→ 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 (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
# How to make it:
01 - Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, salt, pepper, thyme, rosemary, and smoked paprika; rub mixture evenly over turkey breast.
03 - In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper.
04 - Spread vegetables in a single layer on the sheet pan, leaving center space for the turkey; place turkey breast skin-side up in the center.
05 - Roast in the oven for 30 minutes.
06 - In a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest; simmer over low heat for 5 minutes until slightly thickened.
07 - Brush half of the cranberry glaze over the turkey after 30 minutes of roasting.
08 - Roast for an additional 20 minutes or until the internal temperature of the turkey reaches 160°F and vegetables are tender and caramelized.
09 - Remove from oven, tent turkey with foil, and allow to rest for 10 minutes before slicing; serve turkey with vegetables and remaining cranberry glaze.
