Ingredients
For the roasted vegetables:
1 small butternut squash peeled and cubed
1 pounds of brussel sprouts trimmed and halved
2 medium sweet potatoes peeled and cubed
3 tablespoons of olive oil
Salt and pepper to taste
1 tablespoon of dried thyme
For the cranberry glaze:
½ cup cranberry juice
¼ cup dried cranberries
2 tablespoons of honey or maple syrup
1 tablespoon of balsamic vinegar
For the finishing touch:
4 ounces of goat cheese
½ cup dried cranberries
1 tablespoon of fresh parsley, chopped
Steps
Preheat the oven at 400 degrees
In a large bowl, toss the butternut squash, brussel sprouts, sweet potatoes with olive oil, salt, pepper and thyme until evenly coated.
Spread the vegetables on a single layer of a baking sheet
Roast for 25-30 minutes and flip vegetables halfway through until tender and caramelized.
Prepare the cranberry glaze. In a small sauce pan, combine the cranberry juice, dried cranberries, honey and balsamic vinegar.
Bring to a simmer over medium heat and cook for 8-10 minutes. Stirring occasionally until mixture thickens until a glaze.
Assemble the salad
Once vegetables are roasted, transfer to a large serving bowl. Drizzle the cranberry glaze over the vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and cranberries on top.
Sprinkle with fresh parsley and serve.