Roasted Root Vegetables

By maredan

Ingredients

• Roasted Root Vegetables
• 1 cup peeled and diced carrot
• 1 cup peeled and diced parsnip
• 1 cup diced celery root
• 1 Delicata squash, seeded and diced (you can leave the skin on)
• 2 shallots, sliced
• 3 tablespoons olive oil
• 2 sprigs fresh thyme
• salt and pepper
• Warm Vinaigrette
• 1 + 6 tbsp olive oil
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon finely chopped fresh rosemary
• salt and pepper
• 2 tablespoons roasted pumpkin seeds

Details

Servings 6

Preparation

Step 1

Directions
Roasted Root Vegetables
Preheat oven to 350 F.
Toss carrot, parsnip, celery root and squash with shallots, olive oil and thyme and season lightly. Place in an 8-cup baking dish and roast for 30 to 40 minute, until vegetables are equally tender. Remove thyme sprigs.
Warm Vinaigrette
Heat 1 tbsp oil and sauté shallot for one minute over medium heat. Whisk in mustard, vinegar and rosemary and reduce heat to low.
Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.
When ready to serve, toss warm roasted vegetables with warm vinaigrette, garnish with pumpkin seeds and serve.