Step 1

Preheat the oven to 425F.

Step 2

Prepare the vegetables. Peel the sweet potato and dice into 1/2-inch pieces. Peel the butternut squash and remove the stringy insides. Dice into 1/2-inch 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-inch long wedges.

Step 3

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

Step 4

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

Step 5

Roast at 425 degrees for 35 to 40 minutes. Halfway through (at around 15 minutes) remove from the oven and stir vegetables. Return to oven and roast until vegetables are tender and golden, with some spots starting to blacken.

Step 6

While the vegetables are roasting, heat a small skillet over medium heat. Add 1/4 cup pecan halves. Cook for 3 to 4 minutes, or until lightly toasted, stirring occasionally to prevent burning.

Step 7

Remove vegetables from the oven and toss with diced apple, toasted pecans, and a squeeze of fresh lemon juice. Drizzle with additional balsamic vinegar just before serving.