• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 1 1/2 cups pecans
2. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
3. 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
4. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
5. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
6. 1 pound brussels sprouts, halved
7. 1/2 cup extra-virgin olive oil
8. 1/4 teaspoon freshly grated nutmeg
9. Kosher salt and freshly ground black pepper
10. 2 tablespoons minced fresh ginger
11. 1/3 cup pure maple syrup

Directions

1. Preheat the 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 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

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