Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

In a large mixing bowl, combine halved Brussels sprouts, cubed butternut squash, and sliced shallots. Drizzle with olive oil, salt, pepper, and cinnamon. Toss to coat.

Spread the vegetable mixture in a single layer on the baking sheet and roast for about 30 minutes, stirring halfway through.

While the vegetables roast, heat a skillet over medium-high heat. Add walnut halves and maple syrup, stirring until the syrup thickens and glazes the walnuts, about 2-4 minutes.

Once roasted, fold in dried cranberries, and top with glazed walnuts and optional goat cheese before serving.