Preheat the oven to 375°F (190°C).

In a large bowl, mix the sweet potatoes, butternut squash, and carrots with olive oil, salt, and black pepper until everything is coated in delicious goodness.

In a separate bowl, combine the cranberry juice, honey, and balsamic vinegar to create a sweet and tangy glaze.

Spread half of the sweet potato mixture evenly in the bottom of a baking dish.

Drizzle half of the prepared cranberry glaze over the vegetables.

Add a generous layer of half the crumbled feta cheese and chopped walnuts on top.

Layer the remaining sweet potato mixture, pour the rest of the cranberry glaze, and finish with the remaining feta cheese and walnuts.

Cover the baking dish with aluminum foil.

Place the dish in the oven and let it bake for 30 minutes.

Remove the foil and let it bake for an additional 15-20 minutes, until the top is golden.