Prep 30 mins
Cook 1 hr
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.
- 1 1⁄2 cups pecans
- 4 medium carrots, peeled and sliced 1/4 inch thick on the bias (3/4 pound)
- 2 large parsnips, peeled and sliced 1/4 inch thick on the bias (1 pound)
- 1 medium head cauliflower, cut into 1 inch florets (2 1/2 pounds)
- 1 small butternut squash, peeled, seeded and cut into 1-inch dice (2 pounds)
- 1 lb Brussels sprout, halved
- 1⁄2 cup extra virgin olive oil
- 1⁄4 teaspoon freshly grated nutmeg
- kosher salt
- fresh ground black pepper
- 2 tablespoons minced fresh ginger
- 1⁄3 cup maple syrup
- Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
- 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.
- Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.
This is SOOOOO good! Outstanding really! I used yams in place of the butternut because I had them, didn't add the ginger, but added caramelized onions when I added the pecans. The only thing I wasn't crazy about is that the cauliflower and sprouts didn't really get that roasting "crust" on them in this method. As a matter of fact they got a little to soft for me. I might roast the cauliflower by itself next time and throw it in, but then again, maybe I should have done this on cookie sheets instead of big cake pans so everything could spread out a little more? Either way, tremendous flavor! You don't taste the maple here, it just adds this "special something"! Wonderful! Will make again!
Perfect for a sunday supper in autumn