Balsamic Roasted Fall Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 1 pound sweet potato
• 1.5 pounds butternut squash
• 1 pound brussel sprout
• ½ pound carrots
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar more for serving
• 2 teaspoons maple syrup
• 1 teaspoon marjoram
• 1 teaspoon kosher salt
• 1 medium gala apple or other sweet red apple
• ¼ cup whole pecans
• 1 tablespoon lemon juice
• parsley and green onions for topping