Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds


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


  • 1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups)

  • 2 medium white turnips, cut into 1-inch pieces (about 2 cups)

  • 1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups)

  • 2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup)

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup dried cranberries

  • ¼ cup hot water

  • 1 tablespoon bourbon

  • 1 tablespoon unsalted butter

  • ¼ cup pumpkin seeds

  • Pinch of cayenne pepper

  • ¼ cup celery leaves


  1. Preheat oven to 450 degrees with a rack set in the center.

  2. 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.

  3. Meanwhile, place cranberries in a small bowl. Cover with hot water and bourbon; set aside.

  4. 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.

  5. Remove vegetables from oven and add cranberries and their liquid. Top with toasted pumpkin seeds and celery leaves; serve immediately.

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