My New Favorite Thanksgiving Dish: Maple Ginger Roasted Vegetables With Pecans

We just got back from spending Thanksgiving with some very special friends. Usually Thanksgiving meals end up with a lot of guilt over poor food choices, but these friends are very aware of what types of food they prepare and eat, and everything was delicious and healthy (okay, so the desserts weren't exactly kosher...).  But this vegetable dish was my all-time favorite. Hope you enjoy it as well.

Maple Ginger Roasted Vegetables With Pecans
(serves 12)

1-1/2 cups pecans
4 medium carrots, peeled and sliced 1/4 " thick on the bias
2 large parships, peeled and sliced 1/4 " thick on the bias
1 medium head of cauliflower cut into 1" florets
1 butternut squash peeled, seeded and cut into 1" dice
1 pound brussel sprouts, halved
1/2 cup olive oil
1/4 tsp. nutmeg
salt and pepper
2 TB minced fresh ginger
1/3 cup pure maple syrup

1. Preheat the 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,and
brussel sprouts with the olive oil, nutmeg and salt and pepper.
3. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables start to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well.
4. Continue to roast the vegetables for 25 minutes longer until they are tender and golden. Scrape the vegetables into a bowl and serve hot.

Have a lovely weekend!