Roasted Root Vegetables

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 vinegar
• 1 teaspoon finely chopped fresh rosemary
• salt & pepper
• 2 tablespoons roasted pumpkin seeds

Recipe

• 1 preheat oven to 350. 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 minutes, until vegetables are equally tender. remove thyme sprigs.
• 2 warm vinaigrette: heat 1 tbsp oil and saute shallot for 1 minutes 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.
• 3 when ready to serve, toss vegetables with vinaigrette, garnish with pumpkin seeds. serves 6 as a side dish.