1delicata squashabout 1 lb, sliced into 3/4 inch pieces
1large parsnipcut into chunks
½lb.small carrotspeeled and cut in half lengthwise
3sprigs fresh thyme
3-4Tbspolive oil
Kosher salt and black pepperto taste
Pecan Topping
¾cuppecan halvesroasted and chopped
¼cupchopped fresh parsely
3Tbspsliced chives
3Tbspextra virgin olive oil
2Tbspmaple syrup
1Tbspapple cider vinegar
¼tspcayenne pepperor to taste
Kosher salt and black pepperto 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!