Best 4 Roasted Winter Vegetable Baklava Recipes
Indulge in the symphony of flavors and textures presented by our Roasted Winter Vegetable Baklava, a culinary masterpiece that elevates the classic Baklava with seasonal vegetables. This savory twist on the traditional dessert features layers of crispy phyllo dough enveloping a medley of roasted winter vegetables, caramelized onions, and aromatic spices. Experience the perfect balance of sweet and savory as each bite tantalizes your taste buds.
Complementing this delightful main course is an assortment of tantalizing recipes that cater to various dietary preferences and culinary desires. Embark on a culinary journey with our Vegan Lentil Walnut Bolognese, a hearty and protein-rich pasta dish featuring a flavorful lentil and walnut ragu.
For those seeking a refreshing and vibrant side, the Winter Citrus Salad with Pomegranate and Mint offers a delightful interplay of sweet, tart, and tangy flavors. As a sweet ending to your meal, indulge in the decadence of our Chocolate Avocado Mousse, a luscious and creamy dessert that combines the richness of chocolate with the velvety smoothness of avocado.
Each recipe in this collection promises a unique and unforgettable culinary experience. Prepare to embark on a delightful culinary adventure that will leave your taste buds craving more.
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED WINTER VEGETABLES
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.
Provided by Sarah Copeland
Categories Onion Vegetable Side Roast Vegetarian Root Vegetable Beet Carrot Parsnip Squash Pumpkin Fall Winter Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
- Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
ROASTED WINTER VEGETABLES
A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
ROASTED WINTER VEGETABLE BAKLAVA
I have prepared this recipe twice since finding it in Gourmet magazine - once as an entree, and once as a side dish for a dinner party. Even my kids, who fancy themselves as carnivores, enjoyed this. :)
Provided by Pinay0618
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).
- Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack in middle.
- Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.
- Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.
- Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in center of dish).
- Spoon vegetables into phyllo shell. Fold overhang toward center over filling (it will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.
- Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 554.9, Fat 35.6, SaturatedFat 4.8, Sodium 233.1, Carbohydrate 55.2, Fiber 9.3, Sugar 6.8, Protein 7.5
Tips:
- Use a variety of winter vegetables. The more colorful and varied the vegetables, the more appealing the baklava will be. Some good options include butternut squash, sweet potatoes, parsnips, carrots, and Brussels sprouts.
- Roast the vegetables until they are tender and slightly caramelized. This will bring out their natural sweetness and flavor.
- Use a good quality filo dough. The filo dough is what gives baklava its characteristic crispy, flaky texture. Look for filo dough that is thin and pliable.
- Brush the filo dough with melted butter before baking. This will help to prevent it from drying out and becoming brittle.
- Bake the baklava until it is golden brown and bubbly. This will ensure that it is cooked through and has a crispy texture.
- Let the baklava cool slightly before slicing and serving. This will help to prevent it from falling apart.
Conclusion:
Roasted winter vegetable baklava is a delicious and unique dish that is perfect for any occasion. It is a great way to use up leftover vegetables, and it is also a healthy and satisfying meal. The combination of sweet and savory flavors is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
