Maple Roast Vegetables
['7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces', '2 red bell peppers, cut into large chunks', '1 delicata 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']
Preheat oven to 425 degrees.
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).
Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
Serve.
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