Classic Beef Tenderloin Roast with Cranberry Drizzle

Ingredients

• 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
• 1 pound yellow onions, peeled, cut into wedges
• 2-1/2 pounds Brussels sprouts, trimmed
• 1 tablespoon olive oil
• 1-1/4 teaspoons salt, divided
• 2 tablespoons chopped fresh thyme leaves
• 1 tablespoon pepper
• 1/3 cup balsamic vinegar
• 3 tablespoons finely chopped shallots
• 1 can (16 ounces) whole berry cranberry sauce