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Ingredients

• 1 1⁄2 cups Pecans

• 4 medium Carrot, 3/4 pound, peeled and sliced, 1/4 inch thick on the bias
• 2 large Parsnip, 1 pound, peeled and sliced 1/4 inch thick on the bias
• 1 medium Cauliflower, 2 1/2 pounds, cut into 1 inch florettes
• 1 small Butternut Squash, 2 pounds, peeled, seeded and cut into 1 inch dice
• 1⁄2 cup Extra Virgin Olive Oil
• 1⁄4 teaspoon Grated Nutmeg
• Kosher Salt
• Freshly Ground Black Pepper
• 1 pound Brussels Sprouts, halved

• 2 tablespoons Minced Ginger
• 1⁄3 cup Pure Maple Syrup

Description

Maple-Ginger-Roasted Vegetables With Pecans At Kitchenmonki.com

KitchenMonki