Enjoy sweet and savory flavors with this delicious side dish recipe, courtesy of chef Andrew Carmellini. Also try:Cider-Glazed Rack of Pork

The Martha Stewart Show, September 2010, The Martha Stewart Show, January 2010


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.