Balsamic Roasted Fall Vegetables

Combine olive oil, balsamic vinegar, honey and mustard in a small jar with a lid and shake to combine. Dressing can be prepared ahead and stored in the refrigerator for up to 2 days. Just shake well before using.

Preheat oven to 450°F.

Toss vegetables and onion in a large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide the vegetables between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges,stirring every 15 minutes to brown all sides, about 40 minutes.