Anna Olson's Roasted Root Vegetables
- serves 6
Seasonal root vegetables get kicked up a notch with a homemade vinaigrette.
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 Tbsp olive oil
2 sprig fresh thyme
salt and pepperWarm Vinaigrette
1+ 6 tbsp olive oil
1 shallot, minced
1 tsp Dijon mustard
2 Tbsp apple cider vinegar
1 tsp finely chopped fresh rosemary
salt and pepper
2 Tbsp roasted pumpkin seeds
1. Preheat oven to 350 F.
2. 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
1. Heat 1 tbsp oil and sauté shallot for one minute over medium heat. Whisk in mustard, vinegar and rosemary and reduce heat to low.
2. Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.
3. When ready to serve, toss warm roasted vegetables with warm vinaigrette, garnish with pumpkin seeds and serve.