Instructions:
Step 1: Roast the Vegetables
• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
• Spread the vegetables on a large baking sheet in a single layer.
• Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Step 2: Prepare the Cranberry Glaze
• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
• Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
Step 3: Assemble the Salad
• Once the vegetables are roasted, transfer them to a large serving bowl.
• Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
• Sprinkle the crumbled goat cheese and extra dried cranberries on top.
Step 4: Serve
• Garnish with fresh parsley, if desired, and serve warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
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