arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Maple-Ginger Roasted Vegetables with Pecans

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 12

Ingredients

1 1/2 cups pecans

4 medium carrots, peeled and sliced 1/4 inch thick on the bias

2 large (1 pound) parsnips, peeled and sliced 1/4 inch thick on the bias

1 medium head (2 1/2 pounds) cauliflowers, cut into 1 inch florets

1 small (2 pounds) butternut squash, peeled, seeded, cut into 1 inch dice

1 pound Brussels sprouts, halved

1/2 cup Extra Virgin Olive Oil

1/4 teaspoon freshly grated nutmeg

Kosher salt and freshly grated black pepper

2 Tablespoons minced fresh ginger

1/3 cup pure maple syrup

Adapted From: foodandwine.com

Description
Be sure to cut the vegetables about the same size so that they cook at the same rate and toss them at least once while they are in the oven.

Preparation
Preheat the oven to 425F°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

Make Ahead:  The roasted vegetables can be kept at room temperature for up to two hours before serving.