How to make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

1. 1/2 cup cranberry juice
2. 1/4 cup dried cranberries
3. 2 tablespoons honey or maple syrup
4. 1 tablespoon balsamic vinegar

For the Finishing Touch:

1. 4 oz goat cheese, crumbled
2. 1/2 cup dried cranberries (for garnish)
3. 1 tablespoon fresh parsley, chopped (optional)

   • 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.

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