Roasted Thanksgiving Veggies with Ginger and Nutmeg - Red Apple Nutrition

Ingredients

• 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)