By Cafe Hailee

Roasted Fall Vegetables with Pecan Topping

Ingredients

4 servings

1 lbbrussels sprouts

trimmed and cut in half

1delicata squash

sliced into 3/4 inch pieces

1parsnip

large, cut into chunks

0.5 lbcarrots

small, peeled and cut in half lengthwise

3 sprigsfresh thyme

3 Tbspolive oil

kosher salt

to taste

black pepper

to taste

¾ cuppecan halves

roasted and chopped

¼ cupfresh parsely

chopped

3 Tbspchives

sliced

3 Tbspextra virgin olive oil

2 Tbspmaple syrup

1 Tbspapple cider vinegar

¼ tspcayenne pepper

or to taste

kosher salt

to taste

black pepper

to taste

Instructions