INGREDIENTS
2 1/2
lbs 1 medium head cauliflower
1 lb
Brussels sprouts
1
Butternut squash (2 pounds), small
4
Carrots (3/4 pound), medium
2 tbsp
Ginger, fresh
2
Parsnips (1 pound), large
1/3 cup
Maple syrup, pure
1
Kosher salt and freshly ground black pepper
1/4 tsp
Nutmeg
1/2 cup
Olive oil, extra-virgin
1 1/2 cups
Pecans