Roasted Thanksgiving Veggies with Ginger and Nutmeg

Ingredient List

1 head cauliflower, remove stem and cut into medium florets
1 lb brussels sprouts, ends removed and cut in half
4 large carrots, ends removed, sliced in half lengthwise, then cut in ½” semicircles
2 large parsnips, ends removed, sliced in half lengthwise, then cut in ½“semicircles
1 large butternut squash, peeled and chopped in 1” cubes (reserve seeds)
1 tbsp avocado oil
2 tsp freshly grated ginger (can use 1 tsp ground ginger)
1 tsp nutmeg
1 tbsp 100% maple syrup
½ cup pecans, almonds or walnuts (optional)


Preheat oven to 400 degrees Fahrenheit.

Prepare vegetables by cutting and placing in large mixing bowl. Add oil, nutmeg and fresh ginger. Mix well. Evenly spread veggies on 2 baking sheets. Place in oven and roast for 25 minutes. Remove from oven and evenly drizzle maple syrup over veggies and add nuts if using. Put back in oven for 25-30 minutes until veggies are slightly browned. Remove and season to taste.
Serve hot or at room temperature.

  • All
  • Breakfast
  • Desserts
  • Fish and Seafood
  • Gluten Free
  • Mains
  • Side Dishes
  • Smoothies
  • Snacks
  • Soup & Salad
  • Vegan
  • Vegetarian
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