1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons honey or maple syrup

1 tablespoon balsamic vinegar

4 oz goat cheese, crumbled

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

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Preheat oven to 400°F (200°C).
In a large bowl, toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme.
Spread vegetables in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
Meanwhile, prepare the glaze by combining cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan.
Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened.
Transfer roasted vegetables to a serving bowl and drizzle with cranberry glaze. Toss gently to coat.
Sprinkle with crumbled goat cheese, extra dried cranberries, and parsley before serving warm.

Add toasted nuts like pecans or walnuts for crunch.

Swap balsamic vinegar with apple cider vinegar for a different tang.

Use feta or blue cheese instead of goat cheese.

For a vegan version, skip the cheese or use a dairy-free alternative.

Toss with arugula for added greens.

Serve warm or chilled as a salad.