roast-walnut-and-squash-medley-with-persillade
[‘1 red onion, thickly sliced’, ’10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes’, ‘7 oz. chicory, roughly chopped (about 2 heads)’, ‘7 oz. portobello mushrooms, thickly sliced’, ‘7 oz. red peppers, halved, deseeded, and roughly chopped’, ‘2 oz. walnuts, halved’, ‘2 oz. cooked chestnuts, halved’, ‘2 Tbsp. olive oil’, ‘Sea salt and freshly ground black’, ‘Pepper’, ‘4 Tbsp. extra-virgin olive oil’, ‘1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped’, ‘½ oz. fresh tarragon leaves, finely chopped’, ‘½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)’, ‘½ shallot, finely chopped’, ‘1 garlic clove, finely chopped’]
Preheat the oven to 400°F.
Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.
