Roasted Winter Vegetables with Maple Candied Nuts
Instructions
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts:Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.
Ingredients
Vegetables:
- 600g brussels sprouts, trimmed
- 450g parsnips, peeled and cut lengthwise in 1/2 inch thick wedges
- 1 small rutabaga (about 450g), peeled, halved crosswise and cut in 1/2 inch thick wedges
- 1 bunch small carrots, halved diagonally
- 1 bag (250g) shallots, halved
- 1/4 cup olive oil
- 1 tablespoonchopped fresh thyme
- 3/4 teaspons salt
- 1/4 teaspoon pepper
Maple Candied Nuts:
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1 cup mixed pecan halves and walnut halves , coarsely chopped
- 1 teaspoon chopped fresh thyme
- Pinch salt
Where to Find Ingredients
Burke Brothers Farm
Thames River Melons
DeWit Family Farms
Saltarski Farm
Green Hart Farm
Chilligo Creek Farm
Sam's Delights
Aunties Grove Preserves