Roasted squash, sweet potatoes, beets, & sprouts coated with sweet-tart glaze will brighten up your holiday table with a rainbow of jewel tones!
Preheat oven to 350°.
Cut both ends off the acorn squash, sweet potatoes, and beets. Chop into bite-sized pieces (no need to peel) and combine in a large bowl.
Cut the bottoms off the brussels sprouts and slice in half. Peel the red onion and slice into sixteen wedges. Toss with the other vegetables along with rosemary and thyme.
Whisk together all ingredients for the maple balsamic glaze.
Toss the vegetables with the glaze and roast at 350° for 25-30 minutes, until all vegetables are soft and cooked through.