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Maple Glazed Vegetables

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup baby Carrots
  • 1 medium head of Cauliflower cut into 1 inch florets
  • 1 pound Brussels Sprouts cut in half
  • 2 large Parsnips peeled and sliced 1/4 inch thick
  • 1 small Butternut Squash peeled, seeded and cut into 1-inch pieces
  • 1 cup Pecans roasted
  • Olive Oil to coat vegetables
  • 1/4 teaspoon dry nutmeg
  • Salt & Pepper
  • 2 tablespoons fresh Ginger minced
  • 1/3 cup pure Maple Syrup

Instructions

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

Recipe Notes

This recipe is adapted from a recipes found in Food & Wine magazine.