Directions:
- Preheat 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, 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.
- Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.28 Kcal (1446 kJ) | ||
| Calories from fat | 285.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.77g | 49% | |
|---|---|---|---|
| Sodium | 25.15mg | 1% | |
| Potassium | 360.25mg | 8% | |
| Total Carbs | 15.58g | 5% | |
| Sugars | 8.88g | 36% | |
| Dietary Fiber | 4.81g | 19% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 321.89 Kcal (1348 kJ) | ||
| Calories from fat | 266.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.62g | 49% | |
|---|---|---|---|
| Sodium | 23.44mg | 1% | |
| Potassium | 335.84mg | 8% | |
| Total Carbs | 14.53g | 5% | |
| Sugars | 8.28g | 36% | |
| Dietary Fiber | 4.49g | 19% | |
| Protein | 4.02g | 9% | |
| Vitamin C | 31.4mg | 56% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 49.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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