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

Instructions

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.