Maple-Ginger Roasted Vegetables with Pecans

This year, we stayed in DC for Thanksgiving.  Elizabeth invited us to her friends Lolly and Jay's home out in Vienna, Virginia.  There were 16 guests (8 per table) and we brought pumpkin pie and maple-ginger roasted vegetables with pecans.  Both were a big hit and we found a great new recipe in Food & Wine!

As always, we're very thankful for good friends and good food.

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
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

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.

To make in advance: The roasted vegetables can be kept at room temperature for up to two hours before serving.

Definitely a crowd-pleaser!