Roasted Fall Vegetables with Pecan Topping
Serves 4-6
Equipment
- 2 Sheet tray
- Large Bowl
Ingredients
Vegetables
- 1 lb. brussels sprouts trimmed and cut in half
- 1 delicata squash about 1 lb, sliced into 3/4 inch pieces
- 1 large parsnip cut into chunks
- ½ lb. small carrots peeled and cut in half lengthwise
- 3 sprigs fresh thyme
- 3-4 Tbsp olive oil
- Kosher salt and black pepper to taste
Pecan Topping
- ¾ cup pecan halves roasted and chopped
- ¼ cup chopped fresh parsely
- 3 Tbsp sliced chives
- 3 Tbsp extra virgin olive oil
- 2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- ¼ tsp cayenne pepper or to taste
- Kosher salt and black pepper to taste
Instructions
- Line 2 sheet trays with foil and place in the oven. With sheet trays inside, preheat oven to 425ºF.
- Add brussels sprouts, squash, parsnips, carrots and thyme to a large bowl. Toss with olive oil and season to taste with salt and pepper.
- Spread vegetables out onto both sheet trays in an even, spaced out layer. You want them to have plenty of room.
- Roast for 25-30 minutes, tossing the vegetables about half way through.
- While vegetables roast, prepare the pecan topping. In a small bowl mix pecans, parsley, chives, olive oil, maple, vinegar, and cayenne. Season to taste with salt and pepper.
- Serve roasted vegetables topped with pecan mixture and enjoy!
Tried this recipe?Let us know how it was!
So good and wel-balanced! Made for thanksgiving last year and came back here this year as soon as the winter squashes started showing up at the store