In order to adapt it to the meatloaf’s cooking instructions, I roasted the vegetables at 400 °F for 45 minutes, then added the maple syrup and put them back in the oven for 5 minutes.
If you can’t find delicata squash, you could also use a small butternut squash and peel it.
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
1 yellow onion, cut into wedges
2 Tbsp. olive oil
1 Tbsp. kosher salt
2 Tbsp. maple syrup
Preheat oven to 425 °F. Line a large baking sheet with parchment paper or tin foil for easier cleanup.
Place all the vegetables on the baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt.
Roast for 50 minutes, stirring halfway through, or until tender and golden.
Remove the vegetables from the oven, drizzle with maple syrup, and roast an additional 5 minutes or until caramelized and golden.
Serve with additional salt if desired.