Lynn Rossetto Kasper offers this recipe for a Thanksgiving Celebration Pie of Autumn Vegetables.

Makes 8 servings, doubles easily

See crust recipe below


3 medium onions, cut into six chunks each

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3 small unpeeled red-skin potatoes, halved

1 medium rutabaga or large turnip, peeled and cut into 1/2-inch-thick pieces

1 large washed, unpeeled yam, cut into 1-inch chunks

1 pound Brussels sprouts, halved or thinly sliced, depending on size

2 big hands full of spinach or chard, leaves torn

2 to 3 medium carrots, peeled and cut into 1/2 inch-thick pieces

4 branches fresh thyme, or 1 generous teaspoon dry thyme

20 fresh sage leaves

20 fresh basil leaves, or 1 heaping tablespoon dry basil

3 tablespoons balsamic vinegar

3 tablespoons dry red wine

About 1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

10 large cloves garlic, halved

1. Set one oven rack high up and a second toward the bottom of the oven. Preheat oven to 400 degrees. In a large bowl, toss together the vegetables, herbs, balsamic vinegar, wine and olive oil (enough to lightly coat them) with salt and pepper. Do not add garlic.

2. Spread the vegetables on two large, shallow roasting pans. Roast about 45 minutes to 1 hour, turning several times during cooking for even browning. Halfway through cooking, switch pans’ positions and add the garlic. Vegetables are done when they are golden and easily pierced with a knife. Cool them down, wrap and refrigerate until ready to do the pie.

3. See crust recipe for final assembly instructions.

Note: Serve this pie with a fruity Zinfandel or syrah, or a not-too-sweet cider.

From Lynne Rossetto Kasper