Found this recipe on Facebook and modified it to suit my family Makes 4-6 servings

• 1 medium butternut squash
• 1 pound brussels sprouts
• 2 medium sweet potatoes
• 3 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (black, ground)
• 1 teaspoon thyme
• 1/2 cup cranberry juice
• 1 bag cranberries (fresh)
• 2 tablespoon honey
• 1 tablespoon balsamic vinegar
• 4 oz goat cheese (crumbled)
• 2 tablespoon parsley (fresh chopped)

Preheat oven to 425°

1. Step 1:
2. Peel and dice butternut squash and sweet potatoes.
3. Trim stems and cut brussels sprouts in half
4. Mix olive oil, salt, pepper and thyme in cup.
5. In a large bowl, toss the butternut squash, sweet potatoes, brussels sprouts and 1/2 of cranberries with olive oil mixture until well coated.
6. Spread vegetables on a large baking sheet in a single layer.
7. Roast in oven for 25-30 minutes stirring halfway through, until tender and caramelized.
8. Step 2:
9. While vegetables are roasting, prepare the cranberry glaze.
10. In a small saucepan, combine the cranberry juice, remainder of cranberries, honey, and balsamic vinegar.
11. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until the mixture thickens and cranberries start to crack open.
12. Step 3:
13. Transfer roasted vegetables into a large serving bowl add fresh chopped parsley.
14. Drizzle cranberry glaze over vegetables and gently toss to coat.
15. Sprinkle crumbled goat cheese on top.
16. Serve warm

UMAMI- Jennifer