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Pre-heat oven to 425 degrees
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Roast pecans in oven for about 5 minutes (make sure your pecans are fresh)
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In a large bowl, combine all of the cut up vegetables (Carrots, Cauliflower, Brussels Sprouts, Parsnips and Butternut Squash)
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Cover with Olive Oil and add salt & pepper to taste
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Put the coated veggies on a large, non-stick cookie sheet and bake for 30 minutes or until the veggies start to brown
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Remove the veggies from the pan and scatter the pecans and ginger on the pan
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Then drizzle the maple syrup over the entire pan -- bake for an additional 25 minutes until the vegetables are tender
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Serve hot