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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 dried thyme. Ensure the vegetables are evenly coated with the oil and seasoning.
Spread the vegetables out in a single layer on a large baking sheet.
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. The Brussels sprouts should be crisped at the edges, and the sweet potatoes and squash should be fork-tender.
While the vegetables are roasting, prepare the cranberry glaze.
In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
Bring to a simmer over medium heat. Stir occasionally and cook for about 8-10 minutes until the mixture reduces and thickens into a glaze. You should have a syrupy consistency.
Once the vegetables are done roasting, transfer them to a large serving bowl.
Drizzle the cranberry glaze over the roasted vegetables and gently toss them to ensure they are well coated.
Sprinkle the crumbled goat cheese and additional dried cranberries on top for added flavor and texture.
Garnish the salad with freshly chopped parsley, if desired, and serve warm as a side dish.