Start by preheating your oven to 400°F.

Then, prepare & chop the vegetables. In a spacious mixing bowl, coat the chopped vegetables with olive oil, salt, and pepper.

Next, arrange the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 30 minutes or until they are tender and acquire a slight caramelized texture.

While the vegetables are in the oven, prepare the date glaze by combining date syrup, balsamic vinegar, and Dijon mustard in a small saucepan. Heat the mixture over low heat, stirring until it thickens slightly and blends well.

Once the vegetables are done roasting, generously drizzle the date syrup glaze over them and toss to ensure even coating. Place the baking sheet back in the oven and broil for an additional 7 minutes to let the glaze caramelize.