Preheat the oven to 400°F (200°C).
In a large bowl, toss the butternut squash, Brussels sprouts, and beets, cranberries and caramel onions with olive oil, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized. Stir halfway through cooking.
While the vegetables are roasting, brush the baguette slices with olive oil and toast them in the oven or on a grill until they are golden brown.
Rub each toasted baguette slice with the peeled garlic clove for added flavor.
Spread a generous layer of softened goat cheese on each baguette slice.
Once the roasted vegetables are done, let them cool slightly.
Top each goat cheese-covered baguette slice with a spoonful of the roasted vegetables.
Drizzle with balsamic glaze and sprinkle fresh thyme leaves for garnish.
Serve the roasted winter vegetable bruschetta immediately and enjoy your delicious winter garden appetizer!
