Roasted Root Vegetables

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READY IN: 1hr
Recipe by tvalickis

Nice with turkey, chicken and roast beef. I found it in the local newspaper.

Ingredients Nutrition

Directions

  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.

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