# What You'll Need:
→ Turkey
01 - 2.6 lbs boneless turkey breast, skin-on
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried sage
07 - 1/2 tsp smoked paprika
→ Roasted Autumn Vegetables
08 - 3 medium carrots, peeled and cut into sticks
09 - 2 parsnips, peeled and cut into sticks
10 - 2 medium sweet potatoes, peeled and cubed
11 - 1 red onion, cut into wedges
12 - 2 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/2 tsp black pepper
15 - 1/2 tsp dried rosemary
16 - 1/2 tsp dried thyme
→ Cranberry-Orange Sauce
17 - 7 oz fresh or frozen cranberries
18 - 1/2 cup granulated sugar
19 - 1/2 cup orange juice
20 - Zest of 1 orange
21 - Pinch of salt
# Directions:
01 - Preheat the oven to 400°F. Line two large baking trays with parchment paper.
02 - Pat turkey breast dry. Rub evenly with olive oil, salt, black pepper, dried thyme, sage, and smoked paprika. Place on a roasting rack set inside a baking dish.
03 - Arrange carrots, parsnips, sweet potatoes, and red onion on one prepared baking tray. Drizzle with olive oil and sprinkle with salt, black pepper, dried rosemary, and thyme. Toss to coat uniformly.
04 - Position the turkey on the center rack of the oven and roast for 50 to 60 minutes, or until the internal temperature reads 165°F.
05 - After 30 minutes, place the vegetable tray in the oven. Roast for 35 to 40 minutes, stirring once halfway, until vegetables are golden and tender.
06 - Combine cranberries, sugar, orange juice, orange zest, and a pinch of salt in a saucepan. Simmer over medium heat for 10 to 12 minutes, stirring occasionally until cranberries burst and sauce thickens. Remove from heat and allow to cool slightly.
07 - Once roasting is complete, loosely cover the turkey with foil and let rest for 10 minutes before slicing.
08 - Slice the turkey breast and arrange on a large platter alongside the roasted vegetables. Serve with cranberry-orange sauce on the side.
