3 cup sweet potatoes, sliced into 1/2-thick pieces (about 1 pound)
2 1/2 cup cauliflower florets
9 ounce brussels sprouts, halved
2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoon canadian maple syrup
Directions
Preheat oven to 400 degrees.
In 12-by-17-inch rimmed baking pan, evenly scatter sweet potatoes, cauliflower, and Brussels sprouts. In small microwavable bowl, place butter, maple syrup, salt, and pepper; microwave until butter is melted; brush over vegetables. Roast for 20 minutes; gently turn vegetables; roast until tender, about 20 minutes longer.