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🍂 Roasted autumn vegetables with Bozi pears, cavolo nero & hazelnuts

Comforting autumn vegetables
Course dinner, Main Course, Side Dish
Cuisine autumn, seasonal, Swiss
Keyword autumn on my plate, comfort food, hug on the plate
Servings 4 people

Ingredients

  • 2-3 Bozi pears quartered and cored
  • 600 g squash or pumpkin cut into wedges
  • 2 red onions cut into wedges
  • 1-2 carrots cut into chunks
  • 6–8 cavolo nero leaves stems removed, leaves roughly torn
  • 2 handful Swiss hazelnuts (because they are available) roughly chopped
  • olive oil enough to drizzle over the vegetables
  • sea salt & black pepper to taste
  • fresh thyme can also be dried thyme

Spiced pear glaze

  • 20 g butter olive oil for vegan
  • 1 tbsp honey or maple syrup
  • 1 pinch cinnamon and/or nutmeg
  • 1/2 lemon juice and zest

Instructions

Roast the vegetables

  • Heat the oven to 200°C. Place squash, onions, and carrots on a baking tray, drizzle with olive oil, season well, and roast for 25–30 minutes, until golden at the edges.

Glaze and add the pears

  • Melt butter (or olive oil) with honey (or maple syrup), spice, and lemon. Brush over the pear quarters, tuck them among the vegetables, and roast for another 10–15 minutes, until glossy and tender.

Finish with cavolo nero and hazelnuts

  • Add the cavolo nero and hazelnuts to the tray, drizzle lightly with oil, and roast for another 8–10 minutes, until the greens crisp slightly and the nuts are toasted.

Serve

  • Transfer everything to a large platter and spoon over any tray juices. Taste, adjust seasoning, and serve warm.