Maple-Ginger-Roasted Vegetables with Pecans

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Maple-Ginger-Roasted Vegetables with Pecans
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Makes: 12 servings adjust

Directions

Ingredients

  • 1 1⁄2 cups Pecans

Step 1

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

Ingredients

  • 4 medium Carrot, 3/4 pound, peeled and sliced, 1/4 inch thick on the bias
  • 2 large Parsnip, 1 pound, peeled and sliced 1/4 inch thick on the bias
  • 1 medium Cauliflower, 2 1/2 pounds, cut into 1 inch florettes
  • 1 small Butternut Squash, 2 pounds, peeled, seeded and cut into 1 inch dice
  • 1⁄2 cup Extra Virgin Olive Oil
  • 1⁄4 teaspoon Grated Nutmeg
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 pound Brussels Sprouts, halved

Step 2

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.

Ingredients

  • 2 tablespoons Minced Ginger
  • 1⁄3 cup Pure Maple Syrup

Step 3

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.
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