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Caramelized Autumn Roasted Vegetables

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“This recipe is from the November 2009 issue of Food and Wine Magazine. The grated nutmeg and minced ginger flavor this recipe very nicely. The toasted pecans also add a nice touch. I actually used more of the spices because I tend to like more flavor.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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