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