Roasted Fall Vegetables with Farro

Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 cloves garlic, minced
• ¼ teaspoon pepper
• ¼ teaspoon salt, or to taste
• ½-1 pound Brussels sprouts, ends removed and halved
• ½-1 pound butternut squash, cut into ½-inch cubes
• 1 medium sweet potato, peeled and cut into ½-inch cubes
• ¼ cup pecans or walnuts
• ¼ cup shelled pumpkin seeds (pepitas)
• ½ cup farro or orecchiette pasta
• ½ cup goat cheese, crumbled
• ¼ cup dried cranberries
• Shredded smoked chicken, if desired