Maple-Ginger-Roasted Vegetables with Pecans

Name: Maple-Ginger-Roasted Vegetables with Pecans
Yield: SERVINGS: 12
Ingredients: 1 1/2 cups pecans; 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias; 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias; 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets; 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice; 1 pound brussels sprouts, halved; 1/2 cup extra-virgin olive oil; 1/4 teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; 2 tablespoons minced fresh ginger; 1/3 cup pure maple syrup

Maple-Ginger-Roasted Vegetables with Pecans was pinched from <a href="http://www.foodandwine.com/recipes/maple-ginger-roasted-vegetables-with-pecans" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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1 1/2 cups pecans

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4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias

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

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1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets

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1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice

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1 pound brussels sprouts, halved

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1/2 cup extra-virgin olive oil

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1/4 teaspoon freshly grated nutmeg

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Kosher salt and freshly ground black pepper

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2 tablespoons minced fresh ginger

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1/3 cup pure maple syrup

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