Open Arms of Minnesota

Weekly Recipe #193: Maple Roasted Root Vegetables with Pecans

by Marissa Caldarella, Dietetic Intern [University of Minnesota – The Emily Program]

Photo credit: L. Hillesheim/Flickr

When I was a young girl, my mother let me choose the dishes we brought to family gatherings. I loved looking at all the delicious foods as I paged through recipe books. A picture I found intriguing and beautiful was one of root vegetables. The colors, shapes, and textures were all so unique!

This recipe featuring root vegetables has been a family favorite for years. It features high fiber content, which supports a healthy GI tract, lowers total cholesterol, and helps control blood sugar levels. The vegetables also contain vitamin A, which aids eyesight and act as an anti-inflammatory in the body.

Maple Roasted Root Vegetables with Pecans

Adapted from Food & Wine Magazine.

(Serves: 8)

Ingredients:

  • 1 1/2 cups pecans
  • 4 medium carrots (3/4 pound), peeled and sliced 1/4-inch thick on the bias
  • 2 large parsnips (1 pound), peeled and sliced 1/4-inch thick on the bias
  • 1 medium head cauliflower (2 1/2 lbs.), cut into 1-inch florets
  • 1 small butternut squash (2 lbs.), peeled, seeded and cut into 1-inch dice
  • 1 lb. Brussels sprouts, halved
  • 2 large sweet potatoes, sliced round
  • ½ cup extra-virgin olive oil
  • 1/4 tsp. freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 2 tbsp. minced fresh ginger
  • 1/3 cup pure maple syrup

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Spread the pecans in a pan and toast on the stovetop until fragrant, about 6 minutes, being careful not to let them burn. Let cool.
  3. In a large bowl, toss the carrots, parsnips, cauliflower, squash, Brussels sprouts, and sweet potatoes with the olive oil and nutmeg. Follow with a generous seasoning of salt and black pepper.
  4. Spread the vegetables on two large rimmed baking sheets and roast for 30 minutes, or until they are slightly tender.
  5. Scatter the pecans and ginger over the vegetables and drizzle with maple syrup. Toss well.
  6. Continue to roast the vegetables for an additional 25 minutes, or until they are tender to your liking and golden.
  7. Scrape the vegetables into a bowl and serve hot.

Nutritional Information:

Per serving: 248 calories, 19.8 g of total fat, 0 mg Cholesterol, 40 mg sodium, 19.4 g carbohydrates, 3.3 g protein, 4 g fiber.

More from Open Arms

Kathleen, a client in Richfield, MN.

Our Clients, In Focus: Kathleen

Giving Back, A Client’s Perspective By: Kathleen, an Open Arms client in Richfield, Minn. | April 2024 Hello!  My name is Kathleen Brogan and I have been asked to share my Open Arms Minnesota (OAM) involvement. You probably share my passion and consider yourself

Read More »
Feast featured graphic

Moveable Feast 2024: Paris Est Une Fete

Tickets Are Now On Sale For Moveable Feast 2024: Paris Est Une Fete Food is a celebration. Life is a celebration. And Open Arms is celebrating the thousands of lives we have impacted with the simple gesture of delivering healthy food. You are invited

Read More »
Feast Popup Graphic

MOVEABLE FEAST 2024

You're invited to reveal your inner Nouveau Bohemian!

16 May 2024, 5 p.m.
Minneapolis Event Centers
212 2nd St SE, Minneapolis, MN 55414

End Of Year Giving Graphic

Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!