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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6002_091310_vegetables.jpg
Ingredients Ingredient Checklist 1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups) 2 medium white turnips, cut into 1-inch pieces (about 2 cups) 1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups) 2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup) 2 tablespoons extra-virgin olive oil Coarse salt 1/4 teaspoon freshly ground black pepper 1/4 cup dried cranberries 1/4 cup hot water 1 tablespoon bourbon 1 tablespoon unsalted butter 1/4 cup pumpkin seeds Pinch of cayenne pepper 1/4 cup celery leaves
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6002_091310_vegetables.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6002_091310_vegetables.jpg
6002_091310_vegetables.jpg
Ingredients
Ingredients
- 1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups) 2 medium white turnips, cut into 1-inch pieces (about 2 cups) 1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups) 2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup) 2 tablespoons extra-virgin olive oil Coarse salt 1/4 teaspoon freshly ground black pepper 1/4 cup dried cranberries 1/4 cup hot water 1 tablespoon bourbon 1 tablespoon unsalted butter 1/4 cup pumpkin seeds Pinch of cayenne pepper 1/4 cup celery leaves
Directions
Preheat oven to 450 degrees with a rack set in the center.
Place squash, turnips, rutabaga, and apples on a large rimmed baking sheet. Drizzle with olive oil and season with 1/2 teaspoon salt and pepper; toss to combine. Transfer to oven and roast, turning once, until brown and tender when pierced with a knife, about 15 minutes.
Meanwhile, place cranberries in a small bowl. Cover with hot water and bourbon; set aside.
Melt butter in small skillet over medium heat. Add pumpkin seeds and stir to coat with butter. When seeds start to puff and make cracking sounds, add a pinch of salt and cayenne pepper; shake pan to coat seeds and remove from heat.
Remove vegetables from oven and add cranberries and their liquid. Top with toasted pumpkin seeds and celery leaves; serve immediately.
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All Reviews for Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
