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

In a large mixing bowl, combine brussels sprouts, sliced carrots, cubed sweet potatoes, and red onion wedges.

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

Pour the maple Dijon glaze over the mixed vegetables and toss to coat evenly.

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

Roast for 25-30 minutes, stirring halfway through for even cooking.

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