Ingredients:

  • 1 lb butternut squash, cubed 1-inch
  • 1 lb carrots, sliced into 1-inch chunks
  • 1 lb Brussels sprouts, halved
  • 1 lb Yukon Gold potatoes, cubed 1-inch
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Chop the butternut squash, carrots, Brussels sprouts, and Yukon Gold potatoes to the specified sizes to ensure even cooking.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, dried rosemary, dried thyme, salt, and pepper until the mixture is thickened and cohesive.
  4. Place all prepared vegetables in an extra-large mixing bowl and pour the balsamic glaze over them. Toss vigorously until every surface is evenly coated.
  5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not touching to prevent steaming.
  6. Roast for 30–35 minutes, flipping the vegetables with a spatula halfway through, until they are mahogany-colored and the edges of the Brussels sprouts are caramelized.