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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 Spiced Vegetables with Pomegranate Seeds and Roasted Vegetables with Fresh HerbsMore Vegetable Side Dishes

Melissa Rubel Jacobson
November 2009

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Credit: © Frances Janisch

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

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  • 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.

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