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Preheat your oven to 400°F (200°C).
Toss the zucchini, Brussels sprouts, and butternut squash with olive oil, salt, pepper, thyme, and garlic powder. Spread them evenly on a large baking sheet.
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
In a small skillet, heat the walnuts over medium heat for about 1-2 minutes until lightly toasted.
Drizzle the maple syrup over the walnuts, sprinkle with cinnamon and a pinch of salt, and stir to coat evenly. Cook for an additional 2-3 minutes until the syrup thickens and sticks to the walnuts. Remove from heat and set aside to cool.
Once the vegetables are done roasting, transfer them to a serving dish.
Sprinkle the roasted vegetables with crumbled goat cheese and the maple-glazed walnuts.
For an extra touch, drizzle with balsamic glaze for a sweet and tangy finish (optional).