Ingredients:

  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 2 cups (300g) butternut squash, peeled and diced into ½-inch cubes
  • 3 medium (250g) carrots, peeled and sliced into 1-inch wedges
  • 1 medium (150g) red onion, cut into 1-inch chunks
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) pure maple syrup
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5g) garlic powder
  • 1 tsp (6g) kosher salt
  • ½ tsp (2g) freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Chop all vegetables into similar sizes, ensuring the butternut squash and carrots are roughly the same dimensions for even cooking.
  3. In a large mixing bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper.
  4. Add the chopped vegetables to the bowl and toss thoroughly until every piece is evenly coated in the glaze.
  5. Spread the vegetables in a single layer on the prepared sheet pan.
  6. Roast for 20-25 minutes, tossing the vegetables halfway through (around the 12-minute mark) until edges are mahogany-colored and squash is tender.