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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Mowtushi Dewan
[email protected]I can't wait to try this recipe! It looks so delicious.
Nujhatul Mahi
[email protected]This recipe is perfect for a special occasion dinner. The vegetables are so elegant and delicious.
Tumii Madolo
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you can have a delicious and healthy side dish in no time.
Steven palmer
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is definitely a keeper. The vegetables were so flavorful and delicious.
Temmy Olarewaju
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the caramelized glaze and the tender vegetables.
Md Sipon
[email protected]I've made this recipe with different types of vegetables, and it always turns out great. I especially love it with butternut squash, sweet potatoes, and Brussels sprouts.
Winfred Waithira
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like, and you can adjust the seasonings to your taste.
Amer Sanaan
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the vegetables are always a hit with my family.
Nabin rana
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind! The vegetables were so flavorful and delicious. I will definitely be making this recipe again.
Shuvo Parves
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge after Thanksgiving and this is the perfect way to use them up.
Emily Fairbairn
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The vegetables were absolutely delicious. I especially loved the sweet potatoes and Brussels sprouts.
Abubakar Hussaini ahmad
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The vegetables are always cooked to perfection and the caramelized glaze is to die for. I highly recommend this recipe!
Herry Vivar
[email protected]I love this recipe! The vegetables are always so tender and flavorful. I also appreciate that it's a one-pan dish, which makes cleanup a breeze.
Ram Mahato
[email protected]These caramelized autumn roasted vegetables were a hit at our Thanksgiving dinner! They were so easy to make and turned out perfectly. The vegetables were tender and flavorful, with a slightly caramelized crust. I will definitely be making this recip