Maple Ginger Roasted Veggies (10.04.12)

Posted at 11:43 AM, Oct 04, 2012
and last updated 2012-10-04 15:12:50-04

by Jennifer Burns, Gossner Foods

  • 1 cup pecans
  • 4 medium carrots, peeled and sliced
  • 2 large parsnips, peeled and sliced  
  • 1 medium head cauliflower, cut into 1-inch florets
  • 1 small butternut squash, peeled, seeded and cut into bite size pieces
  • 1 pound brussel sprouts, halved
  • 1/4 cup Gossner Butter, melted
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons minced fresh ginger
  • 1/3 cup pure maple syrup
  • 3 tablespoons Gossner Monterey Jack, grated
  • Salt and Pepper, to taste

Preheat the oven to 400°.

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 brussel sprouts with the butter and nutmeg and season generously with salt and 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 15 minutes longer, until they are tender and golden. Grate the cheese on top while still hot.