Preheat oven to 425°F (220°C). Arrange a large rimmed baking sheet and line it with parchment paper or lightly oil it. Pat all prepared vegetables (butternut squash, carrots, Brussels sprouts, red onion, beets) dry with a towel so they roast rather than steam.

Toss with oil and seasonings

In a large mixing bowl, combine the vegetables. Add olive oil, maple syrup or honey (if using), fresh thyme leaves, minced garlic, salt, and black pepper. Toss thoroughly so all pieces are evenly coated. Spread the vegetables in a single layer on the prepared baking sheet, leaving small gaps so heat circulates; overcrowding will cause steaming.

Roast

Roast in the preheated oven for 25–35 minutes, stirring or flipping once halfway through (about 12–17 minutes), until vegetables are tender and caramelized at the edges. Beets and squash may take slightly longer — test with a fork for tenderness. If some pieces brown too quickly, move them to a cooler part of the sheet or reduce oven temperature to 400°F (200°C) for the remaining time.

Finish & Serving

Finish

Remove vegetables from oven and transfer to a large serving bowl or platter while still hot. Drizzle with fresh lemon juice and gently toss. Taste and adjust salt and pepper if needed.

Optional additions

Sprinkle toasted walnuts or pecans over the warm vegetables for crunch, then scatter crumbled goat cheese or feta and chopped fresh parsley on top. Serve warm or at room temperature.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to revive crisp edges, or gently reheat in a skillet.