Preheat your oven to 425°F and line two large sheet pans with parchment paper. I do two pans instead of one because crowding vegetables steams them instead of roasting them, and steam means no caramelization—which defeats the entire purpose of this roasted fall vegetables Thanksgiving crowd approach.

Combine all your vegetables in a massive mixing bowl—butternut squash, carrots, Brussels sprouts, and red onions get tossed together. Drizzle with olive oil, then sprinkle rosemary, thyme, salt, and pepper over everything and toss until every piece gets coated.

Spread the vegetables across your two prepared pans in a single layer. This is the moment where you resist the urge to pile everything on one pan because I've made that mistake and regretted it watching them steam instead of roast.

Roast for 40 minutes, then pull the pans out and give everything a good stir with a spatula. The vegetables should show some browning on the edges already—that's exactly what you want because it means the natural sugars are caramelizing.

Return the pans to the oven for another 10 minutes, then drizzle the maple syrup over everything and toss gently. The syrup needs those final five minutes in the oven to set and glaze without burning, which is why timing matters here instead of just dumping it on at the start.

Pull the pans out when the edges are dark and the vegetables are fork-tender. Let them cool on the pans for five minutes—this lets the exterior firm up slightly before you transfer everything to your serving dish.