1 1/2 cups pecans

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

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

1 medium head cauliflower, cut into florets

1 small butternut squash, peeled and seeded and cut into 1-inch dice

1 pound brussel sprouts

1/2 cup extra virgin olive oil

1/4 tsp freshly grated nutmeg

sea salt and pepper

2 tbsp minced fresh ginger

1/4 cup maple syrup

Preheat the oven to 425 degrees. Spread the pecans on a baking sheet and toast until fragrant. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussel sprouts with the olive oil and nutmeg and season with salt and 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 30 minutes longer until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.