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Fall Vegetables Roasted with Juniper Berries and Walnuts


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Rate this recipe 4.3/5 (6 Votes)
Fall Vegetables Roasted with Juniper Berries and Walnuts 1 Picture


  • 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


Servings 8
Preparation time 15mins
Cooking time 45mins


Step 1

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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