Caramelized Autumn Roasted Vegetables

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: 1 hr 30 mins
• Serves: 12

Ingredients

• 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

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.