Roasted Vegetable Cornucopias with Gravy Recipe

Name: Roasted Vegetable Cornucopias with Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed; 2 cups cauliflower florets; 2 cups baby zucchini, or 1/2 lb. regular zucchini, halved and cut into 1 1/2-inch chunks; 2 cups baby pattypan squash, or 1/2 lb. regular pattypan squash, cut into 1 1/2-inch chunks; 1 cup baby carrots; 12 purple pearl onions, peeled and halved; 6 oz. cremini mushrooms, trimmed; 1/4 cup olive oil; 2 Tbs. chopped fresh sage; 2 Tbs. chopped fresh marjoram; 1 Tbs. chopped fresh thyme; 1 tsp. salt; 1/4 tsp. ground black pepper

Servings: persons

1 large egg
1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed
2 cups cauliflower florets
2 cups baby zucchini, or 1/2 lb. regular zucchini, halved and cut into 1 1/2-inch chunks
2 cups baby pattypan squash, or 1/2 lb. regular pattypan squash, cut into 1 1/2-inch chunks
1 cup baby carrots
12 purple pearl onions, peeled and halved
6 oz. cremini mushrooms, trimmed
1/4 cup olive oil
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh marjoram
1 Tbs. chopped fresh thyme
1 tsp. salt
1/4 tsp. ground black pepper

1
Preheat oven to 425F.
2
Coat 2 baking sheets with cooking spray.
3
To make Cornucopias: Tear off 8 18-inch-long sheets of heavy-duty foil.
4
Fold each sheet into quarters.
5
Roll each quarter into cone; bend tail if desired.
6
Beat egg with 1 Tbs.
7
water and pinch of salt in small bowl.
8
Place 1 puff pastry sheet on lightly floured work surface.
9
Refrigerate second sheet until ready to use.
10
Gently pull ends of puff pastry to stretch it out to 10 inches wide.
11
Cut pastry sheet into 20 1/2-inch strips.
12
Loosely wrap 1 strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap.
13
When strip runs out, brush end with egg wash, then press on second strip to adhere.
14
Continue wrapping cone with 4 more pastry strips, gluing them with egg as you go.
15
Repeat with remaining strips, cones and remaining pastry sheet.
16
Place cones on their sides on 1 baking sheet.
17
Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown.
18
Cool on baking sheet.
19
To make Roasted Vegetables: Increase oven heat to 450F.
20
Toss together all ingredients in large bowl.
21
Spread vegetables on second baking sheet.
22
Roast 30 to 35 minutes, or until vegetables are browned and tender, turning every 10 minutes to make sure they cook evenly.
23
Transfer to large bowl.
24
To assemble Cornucopias: Gently pull foil cones away from insides of cooled Cornucopias, and discard.
25
If desired, toss vegetables with 2/3 cup Holiday Gravy.
26
Spoon into Cornucopias, and serve.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large egg, 1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed, 2 cups cauliflower florets, 2 cups baby zucchini, or 1/2 lb. regular zucchini, halved and cut into 1 1/2-inch chunks, and more.

Yes, Roasted Vegetable Cornucopias with Gravy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Vegetable Cornucopias with Gravy

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