Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1 cup diced carrot; 1 cup diced parsnip; 1 cup diced celery root; 1 delicata squash, seeded and diced; 2 shallots, sliced; 3 tablespoons olive oil; 2 sprigs fresh thyme; salt & pepper; 1 tablespoon olive oil; 3 tablespoons olive oil; 1 shallot, minced; 1 teaspoon Dijon mustard; 2 tablespoons apple cider vinegar; 1 teaspoon finely chopped fresh rosemary; salt & pepper; 2 tablespoons roasted pumpkin seeds

16 ingredients

9 steps

Ingredients

1 cup diced carrot
1 cup diced parsnip
1 cup diced celery root
1 delicata squash, seeded and diced
2 shallots, sliced
3 tablespoons olive oil
2 sprigs fresh thyme
salt & pepper
1 tablespoon olive oil
3 tablespoons olive oil
1 shallot, minced
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon finely chopped fresh rosemary
salt & pepper
2 tablespoons roasted pumpkin seeds

Directions

1

Preheat oven to 350.
2

Toss carrot, parsnip, celery root and squash with shallots, olive oil and thyme and season lightly.
3

Place in an 8-cup baking dish and roast for 30 to 40 minutes, until vegetables are equally tender.
4

Remove thyme sprigs.
5

Warm vinaigrette: Heat 1 tbsp oil and saute shallot for 1 minutes over medium heat.
6

Whisk in mustard, vinegar and rosemary and reduce heat to low.
7

Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.
8

When ready to serve, toss vegetables with vinaigrette, garnish with pumpkin seeds.
9

Serves 6 as a side dish.