Roasted Vegetables:
1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 T olive oil
Salt and pepper, to taste
1 tsp dried thyme

Preheat your oven to 400°F.

In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes with olive oil, salt, pepper, and thyme.

Spread them out in a single layer on a large baking sheet and roast for 25-30 minutes, stirring halfway, until they’re tender and caramelized.

Cranberry Glaze:
1/2 cup cranberry juice
1/4 cup dried cranberries
2 T honey or maple syrup
1 T balsamic vinegar

While the vegetables roast, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan. Simmer over medium heat, stirring occasionally, for 8-10 minutes until it reduces to a glaze.

Garnish:
4 oz goat cheese, crumbled
1/2 cup dried cranberries
1 T fresh parsley, chopped (optional)

Assembly:
Transfer the roasted vegetables to a serving bowl. Drizzle the cranberry glaze over them and toss gently to coat. Top with crumbled goat cheese, sprinkle with additional dried cranberries, and garnish with fresh parsley if desired. Serve warm.

Adapted from Mason Recipes