Sukkot Roasted Root Vegetables with Fall Fig Dressing

From Chef Robin Cohen, owner of Arlington-based jam company Doves and Figs with a shop in North Andover

Ingredients

  • 1 pound rainbow carrots, peeled, halved crosswise, fat end quartered and thin end halved

  • 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes

  • 5 medium beets, quartered

  • 2 parsnips, peeled, halved lengthwise, fat end quartered and thin end halved

  • 1 small bulb fennel, cut into bite-sized pieces

  • 2 large white onions, peeled and thickly sliced in wedges

  • ¼ cup extra-virgin olive oil

  • Sea salt and freshly ground black pepper

  • 2 cups Israeli (pearl) couscous

Fall Fig Dressing

  • 4 ounces plain fig spread or Doves and Figs’ Falling Leaves spread

  • ⅓ cup balsamic vinegar

  • ¼ cup water

  • Juice and zest of one orange

  • Sea salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425°F.

Toss vegetables with olive oil in a large roasting pan, season liberally with salt and pepper and roast in the hot oven, stirring occasionally, until browned and tender, up to an hour and a half.

Combine 2 cups of Israeli (pearl) couscous in saucepan with 2. cups boiling water and 1 teaspoon salt. Simmer over low heat, covered, for about 10 minutes.

Fluff couscous with a fork and spoon into a serving bowl. Pile warm roasted vegetables over couscous and drizzle with Fall Fig Dressing. Sprinkle with dried cranberries and minced parsley, if using. Serve warm or chill and serve later.

This dish travels well so it is perfect for bringing to a community or friend’s backyard sukkah.

Fall Fig Dressing:
Whisk together the first 4 ingredients; season to taste with salt and pepper.

Indigo Pinedo