Ingredients:

  • 1 lb carrots, peeled and sliced into 1-inch chunks
  • 1 lb butternut squash, peeled and cubed into 1-inch pieces
  • 1 lb Brussels sprouts, halved
  • 1 lb baby potatoes, halved or quartered
  • 1 medium (150g) red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme or rosemary
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the chopped carrots, butternut squash, Brussels sprouts, baby potatoes, and red onion with olive oil, salt, pepper, and dried herbs. Toss vigorously until all vegetables are evenly coated.
  3. Spread the vegetables across the baking sheet in a single layer, ensuring there is visible space between pieces to avoid steaming.
  4. Roast in the center rack for 20–25 minutes. At the halfway mark, flip the vegetables with a spatula.
  5. Continue roasting until the edges are mahogany-colored and potatoes are fork-tender.
  6. Remove from oven and immediately drizzle with maple syrup and balsamic vinegar. Toss directly on the pan to glaze.