Roasted Fall Vegetables with Bagna Càuda (Warm Italian Garlic Sauce)
Looking for a fall side dish that feels special without much work? These roasted fall vegetables get deeply caramelized on two sheet pans, then spooned with bagna càuda, a warm Italian sauce of sweet garlic, melted anchovies, and butter. Savory, silky, and never fishyl Perfect for Thanksgiving or any cozy dinner party. Gluten-free.
Servings: 8 servings
Equipment
Ingredients
For the Bagna Càuda
- 12 cloves of garlic peeled
- 1 cup (240ml) whole milk, for poaching
- ¾ cup (180ml) good extra-virgin olive oil
- 2 oz (55g) oil-packed anchovy filets, about 12-14, drained
- ¼ tsp crushed red pepper flakes
- 4 Tbsp (57g) cold unsalted butter, cubed
- Freshly ground black pepper
For the Vegetables
- 1 lb (450g) delicata squash, halved, seeded, cut into ½-inch (1.3cm) half moons (no need to peel)
- 1 medium head (about 1½ lb / 680g) cauliflower cut into 1-inch (2.5cm) pieces
- 2 medium (about 1 lb / 450g) fennel bulbs cut into ¾-inch (2cm) wedges through the root
- 8 oz (225g) cipollini onions, peeled and halved
- 1 small head (about 8oz / 225g) radicchio cut into 6 wedges through the core
- 1 head Belgian endive, separated into spears
- 3 Tbsp (45ml) extra-virgin olive oil
- 1 tsp Diamond Crystal kosher salt
To Finish
- Fresh parsley, roughly chopped
- Flaky sea salt
- Lemon wedges
Instructions
- Preheat the oven to 425°F (220°C), with racks in the upper and lower thirds. Line two rimmed sheet pans with parchment.
- Roast in two groups. Toss the squash and cauliflower with half the oil and salt on one pan; toss the fennel and cipollini onions with the remaining olive oil and salt on the other. Spread everything in a single layer with space between pieces (crowded vegetables steam and never brown).
- Roast. Roast for 30 minutes, rotating the pans and swapping racks halfway through, until everything is deeply caramelized at the edges and tender through. At the 30-minute mark, nestle the radicchio wedges onto one of the sheet pans, turning them in whatever oil has collected. Return to the oven and roast for 8-10 minutes more. Make the sauce while they roast.
- Poach the garlic. Combine 12 peeled garlic cloves and 1 cup (240ml) milk in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce and cook until the garlic has softened, about 15-20 minutes. Drain and discard the milk. Mash the cloves to a smooth paste with a fork.
- Melt the anchovies. Warm ¾ cup (180ml) olive oil in a small saucepan over low heat. Add the anchovies and ¼ tsp pepper flakes and cook, stirring and pressing with a wooden spoon, until the fillets dissolve completely into the oil, 5-8 minutes. Keep the heat genuinely low — anchovies that fry rather than melt turn harsh and fishy instead of savory.
- Add garlic. Stir in the mashed garlic paste and cook on the lowest heat, stirring occasionally, for about 10 minutes. The sauce should never bubble more than the occasional lazy blip. Pull the pan off the heat and hold it there — do not add the butter until the veggies are done.
- Finish with butter. If needed, you can rewarm the sauce slightly. I’ve tried to time everything so that’s unnecessary. Whisk the cold butter into the warm sauce, one cube at a time, waiting until each is fully absorbed before moving on. Season to taste with black pepper.
- Assemble. Arrange all the roasted veggies on a large platter, tucking the raw endive spears in among them. Spoon about ⅔ of the warm bagna càuda over the platter, scatter with parsley and flaky sea salt, and put the remaining sauce in a small bowl alongside with lemon wedges. Serve immediately, as the sauce is as its best after the butter goes in. Enjoy!
Radicchio goes in late because it collapses first. You want it softened, not dissolved.
Tip: Milk pulls out the harsh components of raw garlic, leaving a sweet, mellow flavor.
Notes
- Anchovies matter most. Use good oil-packed filets. Salt-packed are the pro move: meatier, cleaner, and less salty. Rinse well under cold water, split along the backbone, and remove the spine and fins. Worth it if you have them, not worth a special trip.
- Make-ahead: Make the sauce through step 6 up to 3 days ahead and refrigerate. Rewarm over the lowest heat, then whisk in the butter. Vegetables (except radicchio and endive) can be cut 1 day ahead.
- Storage: Leftover veggies and sauce keep for 3-4 days, refrigerated separately. Not recommended for freezing.
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