Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). Toss to combine. Then bake for 12 minutes.
When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Loosely toss to combine.
*Recipe (as originally written) serves 3 as an entrée or 4 as a side.
*Nutrition information is a rough estimate calculated with the sauce and without garnishes.