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!
Made this for Thanksgiving this year and WOW. It was so delicious, crunchy, fresh, with well rounded flavors. The saddest part was not having any leftovers because it was that good! It’s also very easy to sub different vegetables which makes it versatile. Can’t wait to make this again!
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