Savory Autumn Vegetables with Crispy Herb Panko
This dish has EARNED its place at the dinner table. Rich, colorful autumn vegetables get roasted in a mix of savory warming spices and then topped with feather-light roasted brussels sprouts and crunchy, herby, garlic-y panko topping. It looks and smells AMAZING, and doesn’t let you down once it’s in your mouth either. This recipe makes hearty servings for 4-5.
Ingredients
1 lb. butternut squash, in 1/2” cubes
6 medium carrots (I like rainbow carrots but regular ones will do)
8 ounces baby bella mushrooms, washed and dried
2 leeks, whites only
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp ground cumin
1/4 tsp. cayenne pepper
6 ounces brussels sprouts, washed
For the herb panko
2/3 cup panko breadcrumbs
1 tbsp. of fresh rosemary, stripped and finely chopped
1/4 cup of chives, finely chopped
1/4 tsp, ground, dried sage
1/4 tsp ground, dried thyme
1/2 tsp. garlic powder
Scant 1/2 tsp. salt
2 tbsp. unsalted butter
Directions
Preheat your oven to 425F
Peel and rinse your carrots and rough-cut them into pieces similar in size to your butternut squash.
Put your carrots and butternut squash into a 9x13” baking dish and set aside (an 8x8” will do in a pinch but it’ll be difficult to stir later on)
Quarter your mushrooms and slice your leeks in half lengthwise, and then cut them in 1/4” thick slices. Put them in a bowl and set aside.
In a small bowl, combine your salt, spices, and olive oil, and mix together well. Pour half of this mixture over your carrots and squash in the baking dish and mix together until everything is completely coated in the spice mix. Set the other half aside.
Cover your baking dish with aluminum foil and bake on the middle rack for 25 minutes.
Using a mandolin or a very sharp knife, shave your brussels sprouts as thinly as possible onto a baking sheet lined with parchment paper.
Spread the shaved sprouts evenly and drizzle with olive oil and a pinch of salt and pepper.
Bake the sprouts on the top rack for 5-7 minutes until just cooked and lightly beginning to brown. These burn QUICKLY at this heat so check on them often.
Remove the sprouts and set them aside.
Once the squash and carrots are just tender, add the mushrooms and leeks to the baking dish, drizzle with the remaining spice mix, stir well to coat everything, cover again with aluminum and bake for another 20-25 minutes.
To make the herb panko: Melt two tablespoons of butter in a large skillet over medium heat. Add your panko, sage, thyme, garlic powder, and salt, stirring well.
Stir frequently for 2-3 minutes to avoid burning at the bottom and letting the breadcrumbs brown. Once they’re golden, add your fresh herbs and cook for another minute or so.
Transfer the breadcrumbs to another plate immediately to avoid burning.
Once the vegetables are done, scoop them into a serving bowl. Top with two thirds of the brussels sprouts, then half the panko, then the rest of the brussels sprouts and a sprinkle of fresh chives (optional). I like to leave the rest of the panko out in a separate bowl for people to top their individual plates.
Enjoy!