Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 1 lb carrots, peeled and sliced into rounds
  • 1 lb Brussels sprouts, halved
  • 1 lb baby potatoes, halved or quartered
  • 200g red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In an extra-large mixing bowl, combine the cubed butternut squash, sliced carrots, halved Brussels sprouts, quartered baby potatoes, and red onion wedges.
  3. Drizzle the olive oil over the vegetables and toss with salt, black pepper, and dried thyme until evenly coated.
  4. Spread the vegetables across the prepared baking sheet in a single layer, ensuring they are not overcrowded.
  5. Roast for 30 to 35 minutes, flipping and rotating the vegetables every 15 minutes to ensure even browning.
  6. Remove the pan from the oven, drizzle the maple syrup evenly over the vegetables, and toss gently to coat.
  7. Return the pan to the oven for a final 5 to 7 minutes until the syrup bubbles and forms a glossy glaze.