Roasted Vegetables with Balsamic Glaze

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Roasted Vegetables:

2 large sweet onions, peeled and cut into quarters

2 sweet potatoes, peeled and cut into 1-inch pieces 

8 ounces Brussels sprouts, trimmed and halved 

1/2 medium butternut squash, peeled and diced 

8 ounces carrots, peeled and cut on the bias into 1-inch slices 

8 ounces fingerling potatoes, halved 

1 head garlic, cloves separated and left unpeeled

1/4 cup extra-virgin olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Glaze:

1/3 cup vegetable broth

1/4 cup extra-virgin olive oil 

1/4 cup balsamic vinegar 

2 tablespoons honey 

2 teaspoons country Dijon mustard (see Cook's Note)

1 teaspoon lemon juice 

Kosher salt and freshly ground black pepper