Maple Ginger Roasted Vegetables with Pecans

Tags: vegetarian - side - holiday - thanksgiving - GF - GF Vegetarian - GF holiday - GF side - GF thanksgiving
Active Time: 30 minutes
Passive Time: 1 hour
Serves: 12

Sweet, crunchy, roasted vegetables perfect as a side for Thanksgiving dinner

Food and Wine

• Pecans: 1.5 cups
  
  
• Carrots: 3/4 lb (about 4), peeled and sliced 1/4 inch thick on the bias
• Parsnips: 1 lb (about 2), peeled and sliced 1/4 inch thick on the bias
• Cauliflower: 2.5 lbs (about 1 head), cut into 1 inch florets
• Butternut squash: 2 lbs (about 1 small), peeled, seeded, and cut into 1 inch cubes
• Brussels sprouts: 1 lb, halved
  
  
• Olive oil: 1/2 cup
• Nutmeg: 1/4 tsp
• Black pepper: to taste
• Kosher salt: to taste
  
  
• Ginger: 2 tbsp minced
• Maple syrup: 1/3 cup

1. Preheat oven to 425F
2. Spread the pecans on a baking sheet and toast until fragrant, 6 minutes
3. In a large bowl, toss the carrots, parsnips, cauliflower, squash, and brussels sprouts. Add oil, nutmeg, salt, and pepper. Scatter onto two rimmed baking sheets and toast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables, then drizzle with maple syrup
4. Roast for another 25 minutes, until the vegetables are tender and golden. Put into a bowl and serve hot or room temperature