Vegetables Maple-Ginger-Roasted Vegetables with Pecans 4.0 (1,307) 2 Reviews When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. Other creative ideas for roasted vegetables are Roasted Vegetables with Fresh Herbs. More Vegetable Side Dishes By Melissa Rubel Jacobson Updated on November 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 12 Ingredients 1 1/2 cups pecans 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice 1 pound brussels sprouts, halved 1/2 cup extra-virgin olive oil 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 2 tablespoons minced fresh ginger 1/3 cup pure maple syrup Directions Preheat the 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 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. Rate it Print