Maple-Ginger Roasted Vegetables with Pecans

1 1/2 c pecans
4 medium carrots, peeled and liced 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, cut into 1-inch florets
1 small butternut squash, peeled, seeded and cut into 1-inch dice
1 lb brussels sprouts, halved
1/2 c extra-virgin olive oil
1/4 t freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 T minced fresh ginger
1/3 c pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room termperature.

Make Ahead: The roasted vegetables can be kept at room temperature for up to two hours before serving.