Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

In a large mixing bowl, combine halved Brussels sprouts, diced sweet potatoes, sliced carrots, and wedged red onion. Drizzle with olive oil, then season with salt and pepper, and toss well.

Spread the coated vegetable mix evenly across the prepared sheet pan, ensuring pieces are not overcrowded.

Place the sheet pan in the oven and roast for 25 to 30 minutes, stirring halfway through for even browning.

While the veggies are roasting, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.

Once the vegetables are roasted, drizzle the glaze over them and toss gently to coat.

Serve hot, garnished with fresh herbs if desired.