Ingredients:

  • 1 lb carrots, peeled and sliced into 1-inch chunks
  • 1 lb parsnips, peeled and sliced into 1-inch chunks
  • 1 lb butternut squash, cubed into 1-inch pieces
  • 1 lb red potatoes, cubed into 1-inch pieces
  • 1 cup Brussels sprouts, halved
  • 1 medium red onion, cut into thick wedges
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Chop all vegetables into uniform 1-inch pieces, keeping potatoes and carrots slightly smaller than the squash for even cooking.
  3. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, rosemary, salt, and pepper until the mixture is glossy and well-combined.
  4. Toss the chopped vegetables into the bowl with the glaze, stirring until every piece is thinly coated.
  5. Spread the vegetables in a single layer on the prepared baking sheet to ensure optimal airflow and prevent steaming.
  6. Roast in the oven for 40 minutes, or until the vegetables are tender and have developed a golden-brown caramelized exterior.