Prepare vegetables and toss in a large bowl.
Combine oil, syrup, mustard, salt and pepper in a bowl with a whisk.
Pour oil mixture over veggies and toss to coat.
Roast at 400 degrees on a roasting pan until browned and tender, about 25-35 minutes, turning once.
Sprinkle pumpkin seeds over roasted vegetables and enjoy!
I like to roast vegetables at the start of the week and refrigerate for meals throughout the week. I will top salads and pastas with veggies or use as a side dish. In the fall, this is my favorite combination of veggies, in the summer I’ll use carrots, zucchini, broccoli, whatever is seasonal and fresh!