Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Place halved Brussels sprouts and diced red onions in a large mixing bowl. Add 2 tablespoons butter, 1 tablespoon lemon juice, and salt to taste; toss to combine. Transfer to baking sheet and spread out across pan.
Place squash, apples, and carrots in the same mixing bowl. Add remaining 2 tablespoons butter, then sprinkle with brown sugar, 1 tablespoon maple syrup, cinnamon, nutmeg, and salt; toss to evenly coat. Transfer to the baking sheet and spread into an even layer (mix in around the Brussels sprouts and onions).
Roast in oven, tossing once halfway through baking, until Brussels sprouts have browned slightly and squash is soft, about 40 minutes. Sprinkle on the pecans and cranberries during the last 5 minutes of baking.
Meanwhile, prepare Martin’s Potato Bread by cutting assorted bread and rolls into ½-inch cubes. On a separate baking pan, toast bread cubes in the oven for about 5 minutes, or until golden and lightly toasted.
Make Maple Glaze: in a small bowl, mix together ¼ cup maple syrup, 1 tablespoon melted butter, and ½ teaspoon cinnamon.
Remove roasted veggies and toasted bread from oven and combine together in a large mixing bowl. Add Maple Glaze and toss to combine. (Alternatively, you can serve Maple Glaze as a dipping sauce on the side or drizzle on top without tossing).
Recipe adapted from: www.cookingclassy.com