Roasted Veggies With Pecans

  • Difficulty: Ultra Basic
  • one hour and 5 minutes
  • 2 servings

This wonderful side dish or even main course is not only easy to make, but also very tasty. The roasted veggies are super crunchy, but also still keep their wonderful juices. And to make things even crispier in the kitchen, we brought in the wonderful roasted pecans.

Ingredients Needed for Roasted Veggies With Pecans

1 cup pecan nut
15 brussels sprouts
1 carrot, peeled, trimmed and chopped into bigger pieces
1 parsnip, peeled, trimmed and chopped into bigger pieces
3.5 ounces of butternut squash, chopped into triangular pieces
15 cauliflower florets
salt
pepper
nutmeg
ginger
1 teaspoon olive oil
1 tablespoon vegetable oil

How to Cook Roasted Veggies With Pecans

  1. Place the pecans in a baking dish and roast for 20 minutes at 360 degrees F / 180 degrees C. Set aside.
  2. Use a bigger bowl to mix together the Brussels sprouts, the carrot, the parsnip, the butternut squash, the cauliflower and the olive oil.
  3. Add some salt and pepper to taste in the process. Also grate some nutmeg and ginger and mix all.
  4. Put them on a baking tray lined with parchment paper and roast for 30 minutes at 430 degrees F / 220 degrees C.
  5. Take the tray out of the oven and add the roasted pecans. Drizzle some vegetable oil.
  6. Roast for 15 minutes at 360 degrees F / 180 degrees C.

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