Preheat oven to 450°F. Line a sheet pan with aluminum foil (this makes clean up really easy!) or a silicone baking mat. Form a “bowl” out of aluminum foil a quarter the size of the sheet pan, and place on the sheet pan. Set aside.

Begin with the Herb-Roasted Turkey Breast: Place the turkey breast on one quarter of the sheet pan. In a small bowl, whisk together all remaining ingredients for the turkey breast. Spread the mixture liberally onto the breast—making sure to gently pry up some of the skin to get the mixture between the skin and the breast.

Next, prepare the sweet potatoes: place the two sweet potatoes on one quarter of the pan. Then place the sheet pan in the oven, and immediately turn the heat down to 400°F. Roast for 20 minutes.

While the turkey and sweet potatoes are roasting, prepare the Roasted Cauli-Rice Pilaf: take the cauliflower head and pulse in a food processor until it resembles the texture of rice. In a large bowl, mix together the cauliflower rice with the avocado oil, onion, carrot, garlic, rosemary, thyme, sage, salt, nutmeg, and pepper.

Also prepare the Brussels sprouts: in a medium-size bowl, toss together the Brussels sprouts, cooking fat, rosemary, salt, and black pepper until well combined.

After the initial 20 minutes of roasting of the turkey and sweet potatoes, remove the pan from the oven. Spoon the Roasted Cauli-Rice Pilaf into the prepared aluminum foil “bowl.” Spread the Brussels sprouts out in the remaining quarter of the sheet pan.

Place sheet pan back in the oven, and roast for an additional 25-30 minutes, or until the turkey breast reads 155°F on an instant-read thermometer in the fleshiest part of the breast.

While the sheet pan is roasting, combine all ingredients for the Honey Cranberry Sauce in a medium sized saucepan. Heat over medium-low heat until the cranberries pop and the sauce looks thickened, about 20 minutes. Transfer to a serving bowl and chill until ready to serve.

When the cooking time is up on the sheet pan, remove from oven. Transfer the turkey breast to a large cutting board, tent with aluminum foil, and allow to rest for at least 15 minutes before slicing and serving.

Increase the oven temperature to 475°F.

In a small bowl, combine all remaining ingredients for the Coconut Candied Sweet Potatoes. Split open the cooked sweet potatoes and divide the topping mixture between them. Return to oven for an additional 5 minutes, or until the sweet potatoes, Brussels sprouts, and pilaf are all golden brown.

When the cooking time is up, mix the dried cranberries and pumpkin seeds in with the pilaf. Mix the pomegranate arils with the Brussels sprouts.

To make the gravy, heat the cooking fat in a medium saucepan over medium-low heat. Whisk in the tapioca flour, and cook until just slightly brown, about 2 minutes. Add in the bone broth. Whisk constantly until thickened, about 1 minute. Then remove from heat and season to taste. If the gravy thickens too much before serving, thin with a bit of warm water or warm bone broth.

Serve and enjoy!