A savory mix of hearty autumn vegetables with toasted Marcona almonds.
- ¼ cup Marcona almonds
- 1 small butternut squash, peeled and seeded
- 1 small acorn squash, peeled seeded
- 1 medium parsnip, peeled
- 1 turnip, peeled
- 1 small celery root, peeled
- 1 large golden beet, peeled (leaves reserved for garnish)
- 1 small yam, peeled
- 2 medium shallots, peeled, each cut into 3 pieces
- ¼ of cup extra virgin olive oil
- 1½ tablespoons sherry vinegar
- Zest from ½ lemon
- Sea salt & freshly ground black pepper to taste
Sage Garlic Brown Butter
- 4 tablespoon unsalted butter
- 1 tablespoon chopped sage
- 1 clove finely chopped garlic
Prepare the toasted almonds
Preheat oven to 375F. Place the Marcona almonds on a baking sheet and toast for 5 minutes, or until they turn golden brown in color. Remove from oven and once cool enough to handle, roughly chop.
Slice the squashes, parsnip, turnip, celery root, and beet into 6 wedges each.
Individually toss each vegetable with a little olive oil and season with salt and pepper then transfer the vegetables a roasting pan – making sure the beets and the turnips stay together because they will have to roast longer.
Toss the shallots with olive oil and season with salt and pepper and distribute on the roasting pan.
Roast until the squash and parsnips are tender, about 30 minutes.
Remove all vegetables, with the exception of the beets and the turnips, from the roasting pan, transfer to a platter, and cover with foil. Place the beets and the turnips back into the oven and roast for an additional 20 minutes.
While turnips and beets continue to roast, melt the butter in a small pot set over medium heat and allow to cook until golden brown.
Add the garlic, sage and chopped almonds and remove from heat and whisk in the red wine vinegar.
Once turnips and beets are fully roasted, add them to the platter. Drizzle the vegetables with the sage brown butter and chopped nuts.
Garnish with reserved beet leaves and lemon zest and serve in the center of the table.