Cranberry-glazed roasted butternut squash, brussel sprouts & sweet potato salad

Ingredients

• 1 small butternet squash, peeled and cubed
• 1 lb brussel sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme

For the cranberry glaze

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries
• 1 tablespoon fresh parsley, chopped (optional)

Steps

1. Preheat oven to 400°F
2. In a large bowl, toss the butternut squash, brussel sprouts and sweet potatoes with olive oil, salt, pepper and thyme until well coated.
3. Spread the vegetables on a large baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
5. While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey and balsamic vinegar.
6. Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
7. Once the vegetables are roasted, transfer them to a large serving bowl.
8. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
9. Sprinkle the crumbled goat cheese and extra dried cranberries on top.
10. Garnish with fresh parsley, if desired, and serve warm.