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    You are in: Home / Recipes / Caramelized Autumn Roasted Vegetables Recipe
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    Caramelized Autumn Roasted Vegetables

    Caramelized Autumn Roasted Vegetables. Photo by Nikoma

    1/1 Photo of Caramelized Autumn Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Barbara's cooking again's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
    2. 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. 3
      Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.

    Ratings & Reviews:

    • on April 14, 2011

      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!

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    • on December 06, 2009


      Perfect for a sunday supper in autumn

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    Nutritional Facts for Caramelized Autumn Roasted Vegetables

    Serving Size: 1 (215 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 265.7
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 41.0 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 5.3 g
    Sugars 10.0 g
    Protein 4.1 g

    The following items or measurements are not included:


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