Roasted Winter Vegetable Baklava

Ingredients for Roasted Winter Vegetable Baklava

• 80g walnuts (60g), toasted

• 60ml fine dry plain bread crumbs

• 450g Yukon Gold potatoes

• 2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick

• 350g parsnips (3 medium), sliced diagonally 1/3 inch thick

• 230g carrots (3 medium), sliced diagonally 1/3 inch thick

• 1 large onion, halved and sliced

• 180ml olive oil, divided

• 2/3 cup water

• 1/3 cup chopped dill

• 8 (17-by 12-inch) phyllo sheets, thawed if frozen

• Equipment: a shallow 3-quart oval or rectangular baking dish

How to make Roasted Winter Vegetable Baklava

Preheat oven to 218°C with racks in upper and lower thirds.

Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).

Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.

Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack in middle.

Add 80ml water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 60ml fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.

Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.

Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in centre of dish).

Spoon vegetables into phyllo shell. Fold overhang toward centre over filling (it will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.

Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

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