Cranberry Glazed Roasted Vegetables

For the Roasted Vegetables:

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

For the Cranberry Glaze:

1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar

For the Finishing Touch:

4 oz goat cheese, Feta, Blue cheese or Queso fresco, crumbled
1/2 cup dried cranberries (for garnish)
1 tablespoon fresh parsley, chopped (optional)

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.

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.

Assemble:  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 cheese and extra dried cranberries on top.  Garnish with fresh parsley, if desired, and serve.