Maple-Ginger-Roasted Vegetables with Pecans
Recipe from Food & Wine

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. Other creative ideas for roasted vegetables are Spiced Vegetables with Pomegranate Seeds and Roasted Vegetables with Fresh Herbs.


Frances Janisch

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Servings: 12
Prep Time: 1 hr
Total Time: 1 hr 30 mins
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Ingredients
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    1 1/2  cups 
    pecans
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    4   
    medium carrots, peeled and sliced 1/4 inch thick on the bias (3/4 pound)
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    2   
    large parsnips, peeled and sliced 1/4 inch thick on the bias (1 pound)
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    1   head 
    medium cauliflower, cut into 1-inch florets (2 1/2 pounds)
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    1   
    small butternut squash, peeled, seeded, and cut into 1-inch dice (2 pounds)
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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

Directions
1.
Preheat the oven to 425 degrees. 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, and 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 the 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.
MAKE AHEAD:

1.
The roasted vegetables can be kept at room temperature for up to two hours before serving.
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