Roasted Thanksgiving Veggies with Ginger and Nutmeg

Name: Roasted Thanksgiving Veggies with Ginger and Nutmeg
Ingredients: 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)

redapplenutrition.com

Roasted Thanksgiving Veggies with Ginger and Nutmeg Ingredient List 1 lb brussels sprouts, ends removed and cut in half 4 large carrots, ends removed, sliced

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Ingredients

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)