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Maple-Ginger-Roasted Vegetables with Pecans
Ingredients
  • 1 ½ cups pecans
  • 4 medium carrots (¾ pound), peeled and sliced ¼ inch thick on the bias
  • 2 large parsnips (1 pound), peeled and sliced ¼ inch thick on the bias
  • 1 medium head cauliflower (2 ½ 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
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh ginger
  • ⅓ cup pure maple syrup
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