Caramelized Autumn Roasted Vegetables Recipe

Name: Caramelized Autumn Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Caramelized Autumn Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramelized Autumn Roasted Vegetables

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