Peel and seed a medium sized butternut squash. Then cut into 1" sized cubes, place in large mixing bowl.
Wash and trim Brussels sprouts. Cut into halves and place in large bowl with butternut.
Wash and peel sweet potato. Cut into 1" cubes, add to bowl with sprouts and butternut.
Drizzle olive oil over vegetables in bowl, gently toss until all the vegetables are coated.
Add cranberries to oil coated vegetables in bowl, lightly toss a couple more times.
Cover large baking pan with parchment paper. Pour contents of bowl onto pan, then spread out evenly until all the vegetables and cranberries are in a single layer. (Vegetables can touch one another, but should not be so crowded that they sit upon one another.)
Sprinkle, salt, pepper and pepper flakes over the top.
Bake in 400o oven for approximately 50 minutes or until vegetables have dark golden brown edges.
While vegetables are roasting in the oven, cut the goat cheese into 1/2" cubes, set aside.
Measure out roasted pecan halves, set aside.
When vegetables are done roasting, take out of oven then immediately drizzle the balsamic vinegar over the vegetables. Gently toss the vegetables a couple of time while on the pan with a spatula.
Place the vegetables in a serving bowl, add the pecan halves and goat cheese. Then with a large metal serving spoon gently toss the vegetables only 3 or 4 times. Do not over mix.
