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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 head  medium 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 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

Description

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 Vegetab

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