I saw this recipe in Food and Wine last November and knew I had to give it a try! I made a couple of small adjustments, but this is a great recipe for cold winter evenings when you need a nice homestyle vegetable dish to accompany a roast, a turkey, a chicken, or a game hen. Do be careful of your cooking times. The original recipe has them roasting for 30 minutes and then another 25. I thought that seemed like a lot the first time I made the dish but followed the directions anyway— of course, ending up with charred veggies! So I’ve cut the cooking times down quite a bit, but use your judgment as far how well your oven heats and cooks.
To begin, you’ll need:
- 1 c. pecans
- 3 medium carrots, peeled and either sliced or largely chopped
- 1 large parsnip, peeled and sliced or largely chopped
- 1 small butternut squash, peeled and cut into about 1 inch squares
- 1/2 lb. brussels sprouts
- 1/3 c. olive oil
- a heaping 1/8 t. of nutmeg
- salt and pepper to taste
- 1 T. plus 1 t. of ginger
- about 1/4 c. maple syrup
Start by preheating your oven to 450 and roasting the pecans in a shallow dish for about 5 minutes. As the pecans cool, toss the carrots, parsnips, squash, and brussels sprouts in a large bowl. Coat them with the olive oil, nutmeg, salt, and pepper. Then spread the vegetables onto one or two rimmed baking sheets. (This recipe makes a pretty large batch and this is not as large as the original, so you may be able to use one large baking sheet or you may need two smaller ones.) Roast the vegetables for about 15 minutes. Then take them out of the oven and add the pecans, ginger, and maple syrup. Toss gently to coat. Continue to roast for another 15 minutes or until the veggies are a nice golden color. Use a spatula or slotted spoon to remove the vegetables and place in a serving bowl. Your kitchen will smell incredible and your delicious winter veggies are ready to enjoy!