Balsamic Roasted Fall Vegetables
Ingredients
The vegetables
-
1
pound
sweet potato
-
1.5
pounds
butternut squash
-
1
pound
Brussels sprouts
-
½
pound
carrots
-
1
medium
Gala apple
The seasoning and toppings
-
3
tablespoons
olive oil
-
2
tablespoons
balsamic vinegar
-
2
teaspoons
maple syrup
-
1
teaspoon
marjoram
-
1
teaspoon
kosher salt
-
¼
cup
whole pecans
-
1
tablespoon
lemon juice
-
to taste
parsley and green onions for topping
Instructions
- Preheat the oven to 425°F.
- Prepare the vegetables by peeling and dicing them into ½-inch pieces.
- Arrange the diced vegetables on a large sheet pan and drizzle with olive oil, mixing to coat evenly.
- In a small bowl, mix balsamic vinegar, maple syrup, marjoram, and salt, then drizzle over the vegetables.
- Roast in the oven for 35 to 40 minutes, stirring halfway through.
- While the vegetables roast, toast the pecans in a skillet over medium heat for 3 to 4 minutes.
- Once roasted, toss the vegetables with diced apple, toasted pecans, lemon juice, and additional balsamic vinegar before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
211
Total fat
1g
Total carbohydrates
35g
Total protein
4g
Sodium
360mg
Cholesterol
0mg
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