Ingredients:

  • 1 lb (450g) butternut squash, cubed into 1-inch pieces
  • 1 lb (450g) carrots, sliced into 1-inch chunks
  • 1 lb (450g) Brussels sprouts, halved
  • 1 lb (450g) baby potatoes, halved or quartered
  • 1 large (150g) red onion, cut into thick wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) balsamic vinegar
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried thyme or rosemary
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper. Chop all vegetables according to the specs.
  2. In your large mixing bowl, whisk together the olive oil, maple syrup, balsamic vinegar, minced garlic, herbs, salt, and cracked black pepper. Toss in the chopped vegetables and fold them gently with a spatula until every surface is glistening and evenly coated in the glaze.
  3. Spread the vegetables in a single layer on the prepared sheet pan, leaving space between the pieces to avoid steaming. Roast for 35–40 minutes, tossing once halfway through. Remove when the edges are mahogany-colored and the sprouts have a shattering crust.