Step 1

Preheat oven to 375° F and spray a 9x13 baking dish with non-stick pan spray.

Step 2

Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.

Step 3

Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.

Step 4

Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .

Step 5

Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.

Step 6

Remove from oven. Serve and enjoy!