Use your choice of Flavored Extra Virgin Olive Oil for this recipe. Tuscan Herb, Garlic, Herbes Provence or Basil are delicious!
1 1/2cups pecans (more if desired)
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 pieces
1 pound brussels sprouts, halved
1/2 cup Flavored Olive Oil * (Try Garlic, Tuscan Herb, Butter or Wild Mushroom & Sage)
1/4 teaspoon freshly grated nutmeg
Italian Herbal Sea Salt *
Freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup Maple Balsamic*
Preheat the oven to 425°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
In a large bowl, toss the carrots, parsnips, cauliflower, squash and 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 balsamic; 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.
Prep Time: 30 min Total Time: 1 hr 30 min Servings: 12
Available at The Vintage Olive
* Items available at The Vintage Olive
When Roasting vegetables, 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.
To cut “on the bias” means slicing at a diagonal angle (roughly 45 degrees) not straight across, for a more elegant presentation.
The roasted vegetables can be kept at room temperature for up to two hours before serving.
Recipe by Melissa Rubel Jacobson