Roast Autumnal Vegetables Like The Pros

All good cooks know that roasting vegetables is an excellent way to cook them.

However, here’s a trick from professional chefs that will elevate anyone’s skills from good to great—and it’s easy to master. Heat the roasting pan in the oven; when the vegetables hit the hot roasting pan it instantly begins to caramelize them. Then set the pan directly on the bottom of the oven for 10 minutes, stir them and move the pan up to the lowest rack and continue roasting until the vegetables are tender.

While fresh figs are still available, make roasted autumnal vegetables with prosciutto crisps this week. It’s beautiful and delicious and goes well with fish, meat or poultry.

Adding cornichons to a Champagne sauce is the perfect partner with salmon that’s rich in Omega-3s. Fresh lemon juice added at the end raises the dish to the highest level! Add salad greens with shallot vinaigrette and make cinnamon apple crisp to complete the menu for this week.

Bon appétit!

Roasted Autumnal Vegetables With Prosciutto Crisps And Fresh Figs(Serves 6 with leftovers)4 medium carrots, peeled and cut into bite-sized pieces

2 purple and 2 yellow carrots, peeled and cut into bite-sized pieces

2 parsnips, peeled, and cut into bite-sized pieces

1 butternut squash, seeded, peeled and cut into bite-sized pieces

1 red onion, peeled, halved, and cut into wedges

10 to 12 cloves garlic, peeled, left whole

About 3 tablespoons extra virgin olive oil for drizzling

Sea salt and freshly ground black pepper to taste

6 to 8 sprigs fresh thyme leaves

About 10 sage leaves, chopped, plus whole leaves for garnish

About 1/3 cup chopped flat leaf parsley, plus leaves for garnish

1/4 pound prosciutto, torn into small pieces

4 fresh figs cut into quartersTo prepare:Preheat the oven to 425 degrees F. Move the oven rack to the lowest level and line two sheet pans with parchment paper and place in the oven.

Meanwhile, prepare the vegetables.

Working in batches, toss carrots and parsnips in one batch and squash, onion, garlic and prosciutto in the second. Drizzle with oil, season with salt, pepper, thyme and parsley and mix well until lightly coated.

Remove a hot pan from the oven, carefully place it on a wire rack and spread out the carrots/parsnips in a single layer. Quickly return the pan to the bottom of the oven to caramelize and char the vegetables. Stir, and set the pan on the lowest rack in the oven and roast until fork tender, about 30 to 40 minutes. Repeat the process with the squash, onion, garlic and prosciutto, roasting about 20 minutes. Transfer to a platter, toss, taste and adjust the seasonings. Garnish with fresh figs, sage and parsley leaves.Salmon Fillets 
With Cornichons 
In Champagne SauceAdapted from Eataly, 
Downtown, NYC

(Serves 6)6, 4- to 6-ounce fillets of salmon, skin off

Sea salt and freshly ground black pepper to taste

1 1/2 tablespoons extra virgin olive oil

2 shallots, minced

1 cup Champagne or Prosecco

1/2 cup vegetable or chicken stock

About 1/3 cup sliced cornichons

2 tablespoons unsalted butter

Freshly squeezed lemon juice to taste

Flat leaf parsley, minced for garnishTo prepare:Sprinkle pepper on salmon.

In a skillet over high heat, sprinkle the bottom with salt, place fillets skinless side down and sear about two minutes. Turn salmon over and sear until done according to personal preference, about four minutes in total. The cooking time depends on thickness of the fish. Transfer to a warm platter and tent with foil.

With paper towels, wipe out excess salt from the skillet and add just enough oil to lightly coat the bottom of the skillet over moderate heat. Add shallots and sauté until soft and translucent, about four to five minutes. Raise the heat to high, add Champagne and bring to a boil and cook about three to four minutes. Add stock and simmer until it measures about 1 cup in total. Add accumulated juices from the fish to the sauce and bring to a boil. Stir in cornichons and swirl in butter. Taste, and adjust the seasonings with lemon juice.

To serve, arrange salmon on dinner plate, spoon sauce on top and garnish with parsley.Old Fashioned 
Cinnamon Apple Crisp(Serves 6)6 Granny Smith or crisp fall apples, peeled, cored and sliced

Grated zest and juice of one large lemon

About 3 or 4 tablespoons sugar

1/2 to 3/4 teaspoon cinnamon

About 1/4 teaspoon Angostura bitters or more to tasteFor the topping:5 tablespoons unsalted butter

Pinch of salt

1 cup old-fashioned oatmeal

1/2 cup coconut flour

1/3 cup brown sugar or more to taste

1 cup roasted walnuts, pecans, or hazelnuts

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmegTo prepare:Preheat the oven to 375 degrees F.

Grease a shallow baking dish with butter.

Working in a mixing bowl, add apple slices, drizzle with lemon juice and zest, and toss. Mix the sugar and cinnamon together, add to the apples and toss. Sprinkle with bitters, and let stand. Transfer the apples to baking dish.

Working the bowl of the food processor, add butter, salt, oatmeal, flour, sugar, nuts, cinnamon, nutmeg and process until the mixture is crumbly. Press the mixture over the apples and out to the edges of the dish.

Bake until the apples are juicy and tender and the topping is brown and crunchy, about 30 minutes. Serve with whipped cream, yogurt cheese, or ice cream.