# What You'll Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (about 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 (approximately 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 - Set oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, kosher salt, black pepper, dried thyme, dried rosemary, and smoked paprika in a small bowl. Rub mixture evenly over 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 vegetables in a single layer on the sheet pan, leaving space in the center for turkey.
04 - Place seasoned turkey breast skin-side up in the center of the sheet pan among vegetables.
05 - Roast turkey and vegetables 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 for 5 minutes, stirring occasionally until slightly thickened. Set aside.
07 - After 30 minutes, brush half of the cranberry glaze over the turkey breast.
08 - Roast for an additional 20 minutes or until turkey reaches 160°F (71°C) internal temperature and vegetables are tender and caramelized.
09 - Remove from oven, tent turkey with foil, and allow to rest for 10 minutes.
10 - Slice turkey breast and serve with roasted vegetables, drizzled with remaining cranberry glaze.
