Caramelized Autumn Roasted Vegetables
90 mins (prep 30, cooking 60)
12 ingredients
12 servings
This recipe is from the November 2009 issue of Food and Wine Magazine. The grated nutmeg and minced ginger flavor this recipe very nicely. The toasted pecans also add a nice touch. I actually used more of the spices because I tend to like more flavor.

Categories:  side-dish , seasonal , easy , 3-steps-or-less , cauliflower , fall , <-4-hours , carrots , squash , vegetable , time-to-make ,
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Serving Size (84.58 g)
Servings 12
Amount per Serving
Calories 324.85 Calories from Fat 281.34
% Daily Value *
Total Fat 31.26g 577.12%
Saturated Fat 3.21g 192.77%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 10.44mg 5.22%
Total Carbohydrate 11.89g 47.55%
Dietary Fiber 4.28 g 205.23%
Sugars 6.47 g %
Protein 3.99g 95.82%
Vitamin A 301.57IU% Vitamin C 32.46mg%
Calcium 43.38mg% Iron 1.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium carrots, large, small, freshly grated nutmeg, fresh ground black pepper, minced fresh ginger