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Kitchen Notebook

November 21, 2018

Roasted Fall Vegetables with Almonds and Mint

40 Mins

  • 1 Acorn Squash, halved through root end, seeded and sliced crosswise ½” thick
  • 1 cup Torn Mint Leaves
  • 4 small Carrots, peeled, cut into 2” pieces
  • 1 Fennel Head, cut into cubes
  • 1 Beet, peeled, halved and sliced
  • 5 Tbsp Olive Oil, divided
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Cumin (optional)
  • 1 cup Torn Mint Leaves
  • ½ cup Unsalted Almonds
  • Sea Salt and Black Pepper

Preheat oven to 350 degrees. Spread almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

Increase oven temperature to 425 degrees. Toss squash, carrots, fennel, beet and 2 tablespoons oil on a large rimmed baking sheet; season with sea salt and pepper. Roast vegetables, tossing occasionally, until soft and golden brown, 25–30 minutes. Let cool slightly.

Meanwhile, whisk vinegar, cumin, and remaining 3 tablespoons oil in a large bowl. Add roasted vegetables and toss to coat; season with sea salt, pepper and more vinegar, if desired.

Serve vegetables topped with toasted almonds and mint.

40 Mins Recipe Veg vegan

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40 Mins Recipe Veg vegan

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