Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

Chop the bacon into 1-inch pieces, and prepare the Brussels sprouts and butternut squash.

In a small bowl, whisk together the maple syrup, olive oil, garlic, red pepper flakes, paprika, cinnamon, balsamic vinegar, salt, and pepper.

In a large mixing bowl, combine Brussels sprouts, butternut squash, and bacon. Drizzle the maple mixture over and toss until coated.

Spread the mixture on the sheet pan in a single layer and roast for 20 minutes.

Stir the mixture after 20 minutes and continue roasting for an additional 15-20 minutes until crispy.

In the last 5 minutes, sprinkle nuts and cranberries over the top.

Once finished, garnish with fresh thyme and cheese if desired, then serve.