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Preheat oven to 425. Line a large, rimmed baking pan with parchment paper.
Spread squash, Brussels sprout, beets, and onion in a single layer. Season with oregano, coriander and 1 tsp Dr. Greger's Special Spice blend. Roast 30 to 45 minutes or until tender, turning vegetables once about halfway through. Remove pan from oven and transfer vegetables to a serving dish. Drizzle with balsamic syrup. Season with remaining 1 tsp of Special spice blend. Add pepper to taste.
Balsamic Syrup
Pour 1 cup balsamic vinegar into a small saucepan and bring to boil. Lower heat immediately to simmer until vinegar reduces to half, or is thick enough to coat the back of spoon, 15 to 20 minutes. Remove from heat and allow to cool. (The syrup will continue to thicken as it cools). If not using right away, transfer to airtight container and store for up to 2 weeks in fridge.
Dr Greger's Special Spice Blend
Combine all ingredients in spice blender. Pulverise. Transfer to a shaker bottle.
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