Steamed and Roasted Fall Vegetables
Carlene Thomas RDN
September 15, 2023
Tired of roasted sheet pan vegetables that don’t cook evenly? The Anova Precision Oven’s sous vide and steam functions ensure that every type of produce on the pan will turn out perfectly cooked—neither mushy nor crunchy. The mix of vegetables in this recipe tastes exactly like Thanksgiving, which makes it a great healthy dish for fall and winter.
Serves
6
Prep Time
00:10
Cook Time
00:40
4.6 (5)
11010
Ingredients
4 cups
roughly diced butternut squash
1 large
yellow onion, peeled and cut into sixths
4 large stalks
celery, chopped
1 large
Fuji apple, cored and cut into wedges
2 Tbsp
melted schmaltz or other fat or oil
½ tsp
kosher salt
¼ tsp
rubbed sage
⅛ tsp
freshly ground black pepper
Steps
1. Preheat Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
2. Arrange Produce on Pan
Combine the squash, onion, celery, and apple in a single layer on a sheet pan. (If you have a perforated pan, now’s the time to use it.)
3. Steam
Rack
Transfer to the oven and steam for 25 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
00:25 Timer
4. Season
Drizzle the schmaltz over the produce and season with the salt, sage, and pepper. Toss to evenly coat, then spread back in an even layer. (If you used a perforated pan in step 2, switch to a solid sheet pan at this step.)
5. Adjust Oven for Roasting
Rack
Open the oven door to vent the steam.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
6. Roast
Rack
Return to the oven and roast until browned and tender, 15 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:15 Timer
7. Serve
Serve hot on top of a grain bowl or alongside stuffing, mashed potatoes, and turkey—no matter the time of year!
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