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

How to make  Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese 

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Ingredients:

For the Roasted Vegetables:

1. 1 small butternut squash, peeled and cubed
2. 1 lb Brussels sprouts, trimmed and halved
3. 2 medium sweet potatoes, peeled and cubed
4. 3 tablespoons olive oil
5. Salt and pepper, to taste
6. 1 teaspoon dried thyme

For the Cranberry Glaze:

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:

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