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    You are in: Home / Recipes / Roasted Winter Vegetable Baklava Recipe
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    Roasted Winter Vegetable Baklava

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    Pinay0618's Note:

    I have prepared this recipe twice since finding it in Gourmet magazine - once as an entree, and once as a side dish for a dinner party. Even my kids, who fancy themselves as carnivores, enjoyed this. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F with racks in upper and lower thirds.
    2. 2
      Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).
    3. 3
      Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
    4. 4
      Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack in middle.
    5. 5
      Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.
    6. 6
      Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.
    7. 7
      Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in center of dish).
    8. 8
      Spoon vegetables into phyllo shell. Fold overhang toward center over filling (it will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.
    9. 9
      Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Winter Vegetable Baklava

    Serving Size: 1 (366 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 554.8
     
    Calories from Fat 320
    57%
    Total Fat 35.6 g
    54%
    Saturated Fat 4.8 g
    24%
    Cholesterol 0.0 mg
    0%
    Sodium 233.0 mg
    9%
    Total Carbohydrate 55.2 g
    18%
    Dietary Fiber 9.3 g
    37%
    Sugars 6.7 g
    27%
    Protein 7.5 g
    15%

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