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Roasted Winter Vegetable Baklava


Roasted Winter Vegetable Baklava Recipe

Ingredients:
  • 1/2 cup walnuts (2 ounces),
  • 1/4 cup fine dry plain bread crumbs
  • 1 pound Yukon Gold potatoes
  • 2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
  • 3/4 pound parsnips (3 medium), sliced diagonally 1/3 inch thick
  • 1/2 pound carrots (3 medium), sliced diagonally 1/3 inch thick
  • 1 large onion, halved and sliced
  • 3/4 cup 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
Directions:
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