CARAMELIZED AUTUMN ROASTED VEGETABLES
This recipe is from the November 2009 issue of Food and Wine Magazine. The grated nutmeg and minced ginger flavor this recipe very nicely. The toasted pecans also add a nice touch. I actually used more of the spices because I tend to like more flavor.
Provided by Barbaras cooking ag
Categories Cauliflower
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat 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, 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 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.
- Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.
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Simone Cristina
[email protected]This recipe is a great way to get your kids to eat their vegetables. The sweet and savory flavor of the vegetables is sure to please even the pickiest eaters.
Sambhu Mandal
[email protected]I made this recipe for my family and they loved it. The vegetables were tender and flavorful and the caramelization process added a delicious sweetness. I'll definitely be making this again.
Nipa Sharker
[email protected]I'm always looking for healthy and delicious recipes and this one fits the bill. The vegetables are roasted to perfection and the caramelization process adds a delicious flavor. I'll definitely be making this again.
Correllus Hall
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients and the roasting process does all the work. The vegetables come out perfectly caramelized and delicious.
Raymond M. Marotta
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover butternut squash, parsnips, and carrots and I used them to make this dish. It turned out great and I didn't have to waste any food.
Clara Williams
[email protected]I'm always looking for new and healthy side dishes and this recipe fits the bill. The vegetables are roasted to perfection and the caramelization process adds a delicious flavor. I'll definitely be making this again.
Benyaagoub Benali
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavor of the vegetables and they ate them all up.
Joseph Ambani
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the vegetables and asked for the recipe. I'll definitely be making it again for my next gathering.
Jayme Alberts
[email protected]I followed the recipe exactly and the vegetables turned out perfectly. The roasting time was just right and the vegetables were tender but not mushy. I served them with a balsamic reduction and they were delicious.
Kisakye Priscilla
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The caramelization process really brought out the natural sweetness of the vegetables. I'll definitely be making this again.
Katie Hughes
[email protected]These roasted vegetables were a hit at my dinner party! The caramelized edges and the mix of sweet and savory flavors were perfect. I especially loved the butternut squash and parsnips.