This simple mix of root vegetables, squash, pears, and apples is a great way to showcase the best local fall produce. A drizzle of herb sauce adds color and flavor.
By Yankee Magazine
Oct 22 2018
This simple mix of root vegetables, squash, pears, and apples is a great way to showcase the best local fall produce. A drizzle of herb sauce adds color and flavor. Try using different-colored carrots, and leave the skins on apples and squash for added beauty and nutrients (just be sure to give them a good scrub).
1 pound parsnips, peeled
1 pound carrots, peeled
1 small squash (about 1 1/2 pounds), such as acorn, kuri, or kabocha
6 tablespoons olive oil, divided
Salt and pepper, to taste
20 sprigs fresh thyme
6 large shallots
2 medium Bosc pears, cored and cut into wedges
5 medium apples, cored and cut into wedges
1/2 cup toasted chopped hazelnuts, for topping
Preheat the oven to 400° and set racks at all four positions. Line two large baking sheets and two smaller baking sheets with parchment paper.
Cut parsnips and carrots in half crosswise, then halve lengthwise (if they are very large, cut into quarters). Halve the squash lengthwise. Do not scoop out the seeds, but rather flip the squash cut-side down and slice lengthwise into half moons, each about two inches thick. Divide parsnips, carrots, and squash evenly between the large baking sheets. Drizzle each tray with about 2 tablespoons of olive oil and sprinkle with salt, pepper, and five or six sprigs of thyme. Toss to coat and roast for 15 minutes.
Meanwhile, peel the shallots, halve them lengthwise, and place on a smaller baking sheet with the pears. Place the apples on the remaining sheet. Drizzle each sheet with 1 tablespoon olive oil, and sprinkle with salt and pepper and a few sprigs of thyme.
Stir the roasted vegetables and return them to the oven with the pears and apples. Continue baking until everything is golden brown and tender, 20 to 30 minutes more.
1/3 cup minced fresh parsley
3 tablespoons minced fresh chives
1 small shallot, minced
2 tablespoons apple cider vinegar
1 teaspoon honey
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil, divided
Make the herb sauce: In a medium bowl, combine the parsley, chives, shallot, vinegar, honey, salt, and pepper in a bowl. Stir together, then whisk in the olive oil.
On a pretty platter, drizzle a bit of the herb sauce, then arrange the vegetables, pears, apples, and shallots over it. Sprinkle with most of the hazelnuts, then drizzle spoonfuls of the herb sauce over the top and finish with the remaining hazelnuts. Serve extra sauce on the side.