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

Combine the halved brussels sprouts, sliced carrots, cubed sweet potatoes, and red onion wedges in a large mixing bowl.

In a separate bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper.

Pour the dressing over the prepared vegetables and toss to coat evenly.

Spread the coated vegetables in a single layer on the prepared baking sheet.

Roast in the oven for 25–30 minutes, stirring halfway through until tender and caramelized.

Remove from the oven, let cool for a few minutes, and garnish with fresh herbs if desired.