Preheat oven to 400°F
Choose your pan: Glazing can be a bit messy. I use an unlined light-colored half-sheet pan and a little elbow grease afterward to clean it. A dark-colored or cast iron pan may brown the vegetables too much with the added syrup. Maynard recommends lining a pan with foil; I believe parchment with a brushing of oil would work as well.
Mix everything together in a mixing bowl and toss until the vegetables are evenly coated, spread them on the pan, and put them in the oven. (Don't clean the bowl yet.)
Roast for 15 minutes and give them a stir; roast for another 15 and test. They should be browned, with some darker edges, and tender in the middle. Some vegetables will take longer – so check and stir every 15 minutes. Try to avoid too many charred bits because they can go from caramelized to bitter pretty quickly.
I like this tip from Maynard: When they are done, slide them from the pan back into the mixing bowl and toss them with any leftover glaze; and if there is anything left on the pan, scrape that in too. Let them sit for five minutes in the bowl before serving.