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Roasted Root Vegetables with Spiced Pecan Crunch
Serves: 6 / Simanim: Carrots
Prep Time: 10 minutes
Cook Time: 45 minutes
The sweet spiced nuts in this dish really add a lovely crunch to the roasted vegetables, making this dish unique and delicious.
Ingredients:
- 3 medium potatoes, peeled and cut into large bite-size pieces
- 4 medium carrots, peeled and cut into large bite-size pieces
- 3 small parsnips, peeled and cut into large bite-size pieces
- ½ butternut squash, peeled and cut into large bite-size pieces
- 1 head garlic, broken into individual cloves, peeled
- ½ cup olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Spiced Pecans:
- 1 cup pecans, chopped into small pieces
- 1 teaspoon cinnamon
- ¼ cup sugar
- 1 teaspoon ground nutmeg
Preparation:
Preheat oven 400°F. Line baking sheet with parchment paper.
Place all vegetables on prepared baking sheet. Toss with olive oil, salt, and pepper.
Prepare the spiced pecans: In a small bowl, combine pecans and spices. Sprinkle over vegetables.
Cover with foil; bake for 45 minutes until fork tender, stirring every 15 minutes.
Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.