Roasted Autumn Vegetables

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Roasted Autumn Vegetables

Serves 4  | Prep Time: 20 minutes | Cook Time: 30-40 minutes

Make a big batch of this  over the weekends and have some amazing vegetables to add to anything throughout the week. They can be eaten warm or even cold. You can even nestle on some chicken thighs on top of the vegetables to round out the meal. I would also eat it with some nice beef.


For the vegetables:

  • 10 carrots in mixed colors if possible, halved
  • 1 pound celery root (1-2 pieces), peeled and cut into wedges about 3/4 inch thick
  • 1 rutabaga, peeled and cut into wedges (or fennel)
    3 large white or red onions, cut into wedges
    1/4 cup extra virgin olive oil
    3 Belgian endives, red or white (or a mixture), quartered
    1 pinch sea salt and freshly ground pepper, to taste

For the sauce:

  • 1/2 cup walnuts
  • 1 cup extra virgin olive oil
  • 5 tablespoons red miso paste
  • 1/2 teaspoon red pepper flakes
  • 3 garlic cloves, finely grated

Chef Tips


Step 1

Preheat oven to 425F. If you have convection use convection,

Step 2 (for the vegetables)

Place all the vegetables (expect the endives) in a roasting pan so they lie in a single layer. Add the olive oil and season with salt. Roast for 40 minutes or until tender and slightly scorched around the edges. Half way through add in the endive and toss the mixture.

Step 3 (for the sauce)

Meanwhile, make the sauce. Pound the walnuts in a mortar—or pulse-blend in a food
processor—until you have a mixture that is part finely ground and part chunky. Pour the olive oil into a saucepan set over a very gentle heat. Add the miso and whisk it together: the miso will stay in little globules separate from the oil, but that’s normal. Add the chili and garlic and simmer very gently for about 5 minutes, stirring every so often. The garlic must not color. Stir in the walnuts and cook for another 2 minutes.