Ingredients:

  • 2 cups (300g) Brussels sprouts, halved
  • 2 cups (300g) butternut squash, 1-inch cubes
  • 2 cups (300g) carrots, sliced into coins
  • 1 cup (150g) red onion, cut into wedges
  • 2 cups (300g) sweet potatoes, 1-inch cubes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (2g) dried rosemary
  • 1 tsp (2g) dried thyme
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the Brussels sprouts, butternut squash, carrots, red onion, and sweet potatoes with olive oil, maple syrup, dried rosemary, dried thyme, sea salt, and black pepper until evenly glazed.
  3. Spread the vegetables across the prepared sheet pan in a single layer, ensuring they are not overcrowded to allow steam to escape.
  4. Roast for 20 minutes, then remove the pan and toss the vegetables with a spatula to ensure even browning.
  5. Return the pan to the oven and roast for another 15–20 minutes until the edges are mahogany-colored and the centers are tender.
  6. Remove from the oven and let the vegetables rest for 5 minutes to allow the natural sugars to set.