Roasted Brussels Sprouts with Balsamic Maple Butter Glaze

preheat oven to 400. About that time to cook it thing....I am ...not all that pointed when I'm cooking. I have to chop everything ahead of time, and clean as I go...so I think that makes things take longer. You efficient cooks may have better times. If you're in a hurry... calm down and enjoy the cook. Place trimmed Brussels sprouts into large bowl with sliced sweet potato and trimmed mushrooms ( I removed the stems and plan to use in lentil soup). Pour olive oil over veggies and stir, let sit, stir, let sit, stir as you do the other steps. Pull 4 slices of bacon off the pack and chop with a scissors into slices, then each slice into squares. chop onion and mince garlic. place bacon and onion into a pan big enough to hold all veggies in a single layer with at least a tiny bit of space between. cook bacon and onion in preheated oven for about 10 minutes, stirring to get an even browning take pan out of oven, add minced garlic to pan, stir around and then add veggies - back into oven and set timer for 30 minutes make glaze - combine in microwave safe dish: butter, maple, balsamic and broth and stir well stir the roasting veggies 2 or 3 times during the 30 minutes. add 10 more minutes if you feel like it should be darker or softer remove veggies with slotted spoon to a bowl because - well I used a lot of olive oil - mushrooms suck up a lot with fully roasted veggies in a bowl, pour the glaze over and toss - you don't have to use it all I also used "Montreal Chicken Seasoning" which is basically my house seasoning...along with the fresh garlic and onion I put in most everything.