For the roasted vegetables

• 2 cups peeled ¾-inch butternut squash cubes
• 2 cups Brussels sprouts, halved
• 1½ cups carrots, cut in ¾-inch chunks
• 1½ cups beets, peeled and cubed (or use golden beets to avoid staining)
• 1 large red onion, cut into 8–10 wedges
• 3 Tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ½ tsp chopped fresh thyme (optional)
• Pinch rosemary (optional)

For the cranberry glaze (choose one approach):
Fresh Cranberry Reduction

• 1 cup fresh cranberries
• 3 Tbsp maple syrup
• 2 Tbsp apple cider vinegar (plus more to taste)
• 1 tsp Dijon
• 1–2 tsp orange zest + 1–2 Tbsp orange juice
• Pinch kosher salt

OR Canned Cranberry Shortcut

• ¾ cup whole-berry cranberry sauce
• 1½ Tbsp balsamic vinegar
• 1 tsp Dijon
• 1 tsp orange zest + 1 Tbsp orange juice
• 1–2 Tbsp warm water
• Pinch salt

To finish

• ½ cup toasted pecans or pepitas
• ⅓ cup crumbled goat cheese or feta (optional)
• Extra orange zest
• 2–3 cups baby arugula or baby kale (optional, for serving)