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Roasted Winter Vegetable Baklava

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Photo: Epicurious

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Ingredients for 6 servings

1/2 cup walnuts (2 ounces), toasted

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

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