Roasted Crudités

• Gluten free

• Meat

  • 1 lbs Butternut squash with a long neck, large

• Produce

  • 3 lbs Fennel, Small Bulbs
  • 1 tsp Hazelnut mint romesco
  • 1 tsp Lime and basil chimichurri
  • 1 1/4 lbs Long fingerling potatoes
  • 1 1/4 lbs Rainbow carrots or regular carrots, slender
  • 1 tsp Thyme leaves and flat-leaf parsley, fresh leaves

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 8 tsp Olive oil, Extra Virgin

Found on myrecipes.com

Description

Directions

• 1. Preheat oven to 475°. Line two or three large rimmed baking sheets with parchment paper. Trim carrot tops to 1 in. Peel carrots and halve any that are wider than 1/2 in. Peel potatoes and cut into 1/2-in.-wide pieces. Slice bulbous base from butternut squash, then halve neck lengthwise. Peel one of the halves, then cut into 1/2-in.-wide pieces. Save remaining squash for another use (such as soup). Trim fibrous green stalks from fennel bulbs and cut bulb lengthwise into 1/2-in.-thick slices. 2. Arrange each vegetable on a kitchen towel, top with another kitchen towel, and roll up to dry. Working with one vegetable at a time, unwrap onto a baking sheet in a pile. Toss with 2 tsp. oil and a pinch or two of salt, then arrange in a single layer on sheet. Repeat with the remaining vegetables. 3. Roast vegetables, shaking once halfway through to help cook evenly, until just tender-crisp and lightly browned, 6 to 10 minutes. 4. Arrange vegetables and dips on a very large platter or several small platters. Sprinkle carrots with thyme, and sprinkle fennel with parsley. Serve at room temperature. Make ahead: Through Step 2, up to 1 day, chilled and covered (add a couple of minutes to roasting time). Through Step 4, up to 2 hours.

Nutrition