Autumnal Veggie Braid

Happy Thanksgiving, friends! In a year when nothing is the same, where gatherings are unwise, we could all use a little extra comfort food. This blend of veggies is my absolute favorite at this time of year. Make them into a soup, eat them on their own as a delicious side, or wrap them up in dough and make them the main event!

Autumnal Veggie Braid

Prep time: ~20 min

Cook time: ~1 hr

Ingredients:

Olive oil

1 small butternut squash

2 carrots

1 medium sweet potato

4-5 shallots

S & P

1 small head garlic

1 tbsp finely chopped rosemary

1 pie crust OR sheet of crescent dough

1. Roast your garlic:

Preheat oven to 400F. Chop the top off of the head of garlic. Drizzle with olive oil, wrap in foil, and place in the oven for 10 minutes.

2. Roast your veggies:

While garlic roasts, peel and chop veggies into ½ in pieces. Toss with the olive oil and a dash of salt and pepper. Spread on a baking sheet and add to the oven with the garlic. Roast for 15-20 minutes or until just fork-tender (They'll get a second bake, so a little under done is fine). Transfer to a big bowl and add a pinch or two of rosemary.

Unwrap your garlic and let it cool enough to be handled. Squeeze each clove into a small bowl (roasted garlic should be a squishy, pasty consistency). Mash with a little olive oil to create a paste, then add to the roasted veggies. Stir to coat.

3. Prepare your dough:

Unroll your dough onto a baking sheet lined with tin foil. Spread the veggies out down the middle of your dough, leaving about a third of dough on both sides.

Note: you'll probably have too many veggies to fit. Make your filling as hefty as you'd like, then save the rest of the veggies for future snacking.

Cut diagonal slits in the outside dough to create ~1" strips on either side of the veggie pile. Then, fold each dough strip over the veggies to create a braided effect. Sprinkle the top with rosemary.

Optional: Hit it with an eggwash to get a little extra browning. Do this before adding the rosemary.

4. Bake your masterpiece:

Bake at 375F until the pastry is golden brown and cooked through. Bake times will vary depending on the dough used. Always consult the baking instructions on your choice of dough. I baked mine with the pie crust for about 15-20 minutes before checking it, then checked every 5 minutes until it was perfect. You can also hit it with the broiler for a couple minutes to really get that beautifully browned top.

5. Eat. Eat it all.

There you have it, folks. This baby will have your house smelling amazing and your friends begging for the recipe. The best foods always look fancier than they actually are ;)

I encourage you to experiment with this recipe! Find what works for you and tell me how it goes. I've made this recipe in countless variations, including filling a pre-baked pie crust with veg, stuffing individual crescent rolls, and rustically wrapping crescent sheet dough around the edges. The braid is the tastiest (and most visually appealing) version I've tried. It gives the perfect dough:veggie ratio in each bite. Drop a comment below with whatever creation you try out!