7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2 red bell peppers, cut into large chunks
1 delicate squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1 yellow onion, cut into wedges
2 tablespoons maple syrup
2 teaspoons oil
1 tablespoon kosher or sea salt
1. Preheat oven to 425 degrees.
2. Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
3. Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.