Roasted Vegetable Salad with Cranberry Glaze
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.
