Maple-Ginger Roasted Vegetables with Pecans

23 02 2010
I just found this recipe which I made at Thanksgiving for a vegetable side dish. It was really delicious and is perfect for a wintertime roasted vegetable dish. I love roasted vegetables. Somehow roasting brings out the earthy characteristic of root vegetables and caramelizes them beautifully. If you prefer, you could roast the same vegetables with fresh sage, thyme and rosemary tossed with olive oil instead of the pecans, ginger and syrup.

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.


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