Lay the vegetables on a parchment lined baking sheet and drizzle with olive oil, salt and pepper. Roast vegetables for 30 minutes.
While vegetable are roasting, make your glaze.
In a saucepan melt butter over medium heat. Whisk in miso, mirin, rice wine vinegar, brown sugar, soy sauce, sesame oil and cranberry sauce. Bring glaze to a boil and reduce heat to low and let simmer for about five minutes.
Once vegetables have roasted for 30 minutes, remove from the oven and brush glaze all over the vegetables making sure to cover nicely. Return to the oven for ten minutes to allow the glaze to caramelize the vegetables.
Remove from oven and arrange on a platter. Garnish with thyme leaves.