Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat.Roast in the middle of the oven until sweet potatoes begin to soften, 8-10 min.

Meanwhile, cut broccoli into bite-sized pieces.Add broccoli and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.When sweet potatoes begin to soften, toss, then add broccoli to the same baking sheet.Continue roasting until broccoli is tender and sweet potatoes are golden-brown, 10-12 min.

Meanwhile, finely chop chives.Add turkey, breadcrumbs, half the chives and remaining garlic salt to another medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may be wet; this is normal! Dampen your hands to make it easier.)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 5-6 min per side.**

Meanwhile, zest, then juice clementine.Add cranberry spread and 1/2 tbsp (1 tbsp) water to a small pot over medium-high heat. Cook, whisking occasionally, until combined and smooth, 2-3 min.Add clementine juice. Cook, whisking often, until well combined, 1 min.Remove from heat. Stir in zest.

Divide sweet potatoes and broccoli between plates. Divide turkey patties between plates. Top with cranberry-orange sauce.