Ingredients:

  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and sliced into coins
  • 2 cups brussels sprouts, trimmed and halved
  • 2 cups Yukon Gold potatoes, cubed
  • 1 medium Honeycrisp apple, cubed
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or rosemary
  • 1/4 cup pecans, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the cubed butternut squash, sliced carrots, halved brussels sprouts, cubed potatoes, and cubed apple.
  3. Drizzle the olive oil, maple syrup, balsamic vinegar, salt, black pepper, and dried herbs over the vegetables. Toss until every piece is evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they have enough room to allow air circulation.
  5. Roast for 35–40 minutes, gently shaking the pan or flipping the vegetables every 15 minutes until tender and mahogany-colored.
  6. Remove from the oven and immediately sprinkle the chopped pecans over the top using the residual heat to toast the nuts.