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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Vegetables with Maple Glaze Recipe

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This recipe for Roasted Vegetables with Maple Glaze is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups pecans

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 dice

1 pound brussels sprouts, halved

1/2 cup extra-virgin olive oil

1/4 teaspoon freshly grated nutmeg
Directions:
Directions:
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 the 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.

 

 

 

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