Preheat oven to 400 degrees F.

On parchment paper lined sheet pan place prepared Brussel sprouts, winter squash and chickpeas, all in separate sections.

Drizzle 2 tablespoons olive oil evenly over top of vegetables and chickpeas.

In small bowl combine garlic powder, salt and pepper and sprinkle over top of vegetables and chickpeas.

Bake for 30 minutes or until vegetables are cooked through.

In small bowl combine remaining 1 tablespoon olive oil, maple syrup, mustard and red wine vinegar. Stir to combine.

Drizzle olive oil evenly over top of vegetables, sprinkle on figs and bake for 15 minutes until caramelized.

Stir mixture to combine and top with chopped pecans and rosemary sprigs.