Caramelized Autumn Roasted Vegetables |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This recipe is from the November 2009 issue of Food and Wine Magazine. The grated nutmeg and minced ginger flavor this recipe very nicely. The toasted pecans also add a nice touch. I actually used more of the spices because I tend to like more flavor. 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 |
Directions:
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.
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