Caramelized Autumn Roasted Vegetables

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups pecans
• 4 medium carrots, peeled and sliced 1/4 inch thick on the bias (3/4 pound)
• 2 large parsnips, peeled and sliced 1/4 inch thick on the bias (1 pound)
• 1 medium head cauliflower, cut into 1 inch florets (2 1/2 pounds)
• 1 small butternut squash, peeled, seeded and cut into 1-inch dice (2 pounds)
• 1 lb brussels sprout, halved
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• kosher salt
• fresh ground black pepper
• 2 tablespoons minced fresh ginger
• 1/3 cup maple syrup

Recipe

• 1 preheat oven to 425. spread the pecans in a pie plate and toast until fragrant, about 6 minutes. let cool.
• 2 in a large bowl, toss the carrots, parsnips, cauliflower, squash, 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 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.
• 3 note: the roasted vegetables can be kept at room temperature for up to 2 hours before serving.