Fall Vegetables Roasted with Juniper Berries and Walnuts

Photo by Lil B.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    tbls vegetable oils

  • 10

    cloves garlic, separated but not peeled

  • 2.5

    tbls sweet butter

  • 2

    medium leeks, white part only, cut into 1/2 inch slices

  • 1/2

    lb small, firm white turnips, peeled and cut into 1/2" wedges

  • 1/2

    lb small Yukon gold or red potatoes, peeled and quartered

  • 1

    tsp juniper berries, crushed or 1 tbl ofgin

  • 5

    oz, porcini or seasonal mushrooms, caps only

  • 1/4

    c. walnuts, finely chopped

  • 10

    Brussels sprouts, halved lengthwise

  • salt and pepper to taste

Directions

1) Heat the oven to 375 degrees 2) Heat 1/2 tbl with 1 tbl of butter over medium heat in a roasting pan or Dutch oven. Add the leeks, Brussels sprouts, turnips, potatoes, juniper berries, salt and pepper and saute for 4 - 5 minutes. Transfer to oven and roast for 15 minutes tossing often. Add the mushrooms and cook another 15 - 20 minutes. 3) Put the pan on top of the stove, add the garlic and remaining butter. Toss over high heat for 4 - 5 minutes. Sprinkle with walnuts and serve

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