Maple-Ginger-Roasted Vegetables With Pecans

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Comments time, I'll go a bit lighter on the maple syrup, but there will definitely be a next time!!! (I did go a bit light on the ginger as well, but the combo is surprisingly good!)
Betsy Turcotte   •  24 Jan   •  Report
Okay, so I never was a big fan of the roasted vegetable dish, mainly 'cause they always had zucchini in it, and I'm just not a zuke girl. It's really a texture thing. But anyway, I went on a veg shopping kick at the co-op over the weekend and sort of stumped myself with what to do. So I cruised Foodily and figured I'd just get a pan and roast those suckers. Which I did. Cauliflower, squash, beets,
e5607b207235   •  7 Nov   •  Report
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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

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