Roast the Vegetables
In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, and carrots with olive oil, salt, and pepper.
Spread vegetables evenly on the baking sheet.
Nestle chicken pieces among the vegetables.
Bake
Roast uncovered for 30 minutes, flipping vegetables halfway.
Make the Cranberry-Honey Glaze
While baking, combine cranberries, honey, balsamic (or orange juice), Dijon, zest, cinnamon, and chili flakes in a small saucepan.
Simmer over medium heat 8–10 minutes until cranberries soften and sauce thickens slightly.
Glaze & Finish Baking
Remove pan from oven.
Brush chicken generously with cranberry-honey glaze.
Drizzle a little glaze over vegetables.
Return to oven and bake 15–20 more minutes, until:
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Chicken reaches 75°C / 165°F
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Vegetables are caramelized and tender
