Name: Balsamic Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound sweet potato, 3/4" dice; 1.5 pounds butternut squash, 3/4" dice; 1 pound brussel sprout, sliced in half with ends cut off; 1/2 pound carrots, peeled and chopped into 1" pieces; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar + more for serving; 2 teaspoons maple syrup; 1 teaspoon marjoram; 1 teaspoon coarse salt; 1 medium gala apple, or other sweet red apple; 1/4 cup whole pecans; 1 tablespoon lemon juice; parsley and green onions for topping

Roasted root vegetables like sweet potato and Brussel sprouts are tossed in a maple-balsamic glaze and combined with diced apple and pecans for the perfect fall side.

Overhead view of white ceramic bowl filled with roasted vegetables on a gray cloth

What better time to celebrate fall produce than the week before Thanksgiving? Sweet potatoes, brussel sprouts, carrots and butternut squash abound in this simple but flavorful dish.

While this is certainly perfect as a Thanksgiving or Christmas side, it’s versatile enough to work throughout the winter season.

The combination of earthy root vegetables with balsamic vinegar, toasted pecans, and the sweetness of diced apples is enough to keep you warm (and full!) through the winter.

Diced and uncooked sweet potato, brussel sprouts, butternut squash and carrots in a large glass bowl

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Root vegetables

While not all of these veggies are actually roots, all of them have similar hardiness and can thus be roasted at the same time.

Carrots
Brussel Sprouts
Sweet Potato
Butternut Squash

If you are looking to swap out ingredients, some veggies that would work are beets, parsnips, turnips, and regular Russet potatoes.

Uncooked vegetables lined up evenly on a metal sheet pan

Recipe tips

There are two important components to making great roasted vegetables.

First, you want the veggies to be cut into similar sizes using a sharp knife (this is my preferred affordable chef’s knife). This allows them to cook at the same rate, so you don’t have a combination of burnt and undercooked veg.

The second component is liberal use of olive oil. Evenly coating the vegetables with oil will:

A. Prevent them from sticking to the cooking pan (less clean up and fewer veggies lost to the pan)

B. Encourage extra browning, and thus extra flavor.

Roasted sweet potato and butternut squash in a white and blue bowl with a wooden spoon

How to make

Step one: Evenly layer prepped vegetables on a sheet pan (this is my go-to pan). Using clean hands or a spatula, toss with olive oil.

Step two: Combine balsamic vinegar, maple syrup, marjoram and coarse salt in a small bowl.

Step three: Drizzle the balsamic mixture on the vegetables, using a spatula or clean hands to evenly coat.

Step four: Roast for 40-50 minutes, stirring vegetables halfway through to promote even cooking.

Close up view of roasted brussel sprouts and other vegetables

While the vegetables are cooking toast pecans in a small pan over medium heat. This will only take 2-3 minutes, so keep an eye on the pecans and stir frequently. They are ready when aromatic and a deeper brown.

Toss roasted vegetables with pecans, diced apple, lemon juice and an additional drizzle of balsamic.

Overhead view of roasted root vegetables in a white bowl on a gray linen cloth. Green onions and parsley surround the bowl.

Serving ideas

Make it a meal by serving with your favorite grain (I’m thinking bulgur or quinoa) or vegan mac and cheese and Crispy Baked Tofu Nuggets.

Otherwise, bring as a side to share at Thanksgiving dinner or toss with tempeh bacon for a complete meal.