Balsamic roasted vegetables

1 lb sweet potato

1 ½ lbs butternut squash

1 lb brussels sprouts

½ lb carrots

3 tbsp olive oil

2 tbsp balsamic vinegar + more for serving

2 tsp maple syrup

1 tsp marjoram

1 tsp kosher salt

1 medium sweet red apple (such as a gala apple)

¼ cup whole pecans

1 tbsp lemon juice

1. Preheat the oven to 425°F.

2. Prepare the vegetables. Peel the sweet potato and dice into ½” pieces. Peel the butternut squash and remove the stringy insides. Dice into ½” pieces. Slice the stem from the Brussels sprouts, then slice the sprout in half from top to bottom. Peel and slice the carrots into 1” long wedges.

3. Arrange diced vegetables evenly on a large sheet pan. Try not to overlap pieces. Drizzle with 3 tbsp olive oil, stirring with a spatula (or clean hands) to combine.

4. In a small bowl, stir together the balsamic vinegar, maple syrup, marjoram, and salt. Drizzle this over the vegetables, stirring to evenly coat.

5. Roast for 35 to 40 minutes. Halfway through (at around 15 minutes) remove from the oven and stir vegetables. 

6. Return to the oven and roast until vegetables are tender and golden, with some spots starting to blacken.

7. While the vegetables are roasting, heat a small skillet over medium heat. Add ¼ cup pecan halves. Cook for 3 to 4 minutes, or until lightly toasted, stirring occasionally to prevent burning.

8. Remove vegetables from the oven and toss with diced apple, toasted pecans, and a squeeze of fresh lemon juice. 

9. Drizzle with additional balsamic vinegar and serve.