Roasted Autumn Vegetable Clafoutis Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Geoffrey Zakarian

Roasted Autumn Vegetable Clafoutis

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  • Level: Easy
  • Total: 1 hr 40 min (includes resting time)
  • Active: 40 min
  • Yield: 8 servings
A clafoutis (pronounced “kla-foo-tee”) is generally a French baked dessert featuring fresh or dried fruits, covered with a custard batter. But make no mistake, a clafoutis can be savory, and savory ones are delicious. This version is filled with fall vegetables and is a fantastic Thanksgiving side dish or accompaniment to any fall or winter meal.



  1. Preheat the oven to 400 degrees F.
  2. Add the carrots, parsnips and turnips to one baking sheet. Add the sweet potatoes to a separate baking sheet. Drizzle each with olive oil and sprinkle with salt. Add 2 sprigs of rosemary and 5 sprigs of thyme to each baking sheet. Roast about 30 minutes, rotating the sheets and tossing the vegetables about halfway through.
  3. Meanwhile, melt the butter in a 10-inch cast-iron or other oven-safe sauté pan. Add the shallots, sage and some salt, and sauté until translucent, about 5 minutes. Add the apples and a pinch of salt and cook until the apples are softened but still have some bite, an additional 4 minutes.
  4. Once the vegetables are done roasting, combine them in the sauté pan with the shallot-apple mixture. Reduce the oven temperature to 325 degrees F.
  5. Remove the leaves of the remaining sprig rosemary and 2 sprigs thyme and chop. In a medium bowl, whisk together the flour, eggs, half-and-half, rosemary and thyme, 1/4 cup Parmesan and some salt. Pour the egg mixture evenly over the vegetables. Sprinkle the remaining 1/4 cup Parmesan over the top. Bake until golden and set, 30 to 35 minutes. Let rest 5 minutes, then serve immediately or at room temperature.