Roasted Root Vegetables
Roasted Root Vegetables
Try this quick and easy roasted root vegetable recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 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
  • 2 tablespoons roasted pumpkin seeds
  • Warm Vinaigrette:
  • 6 tablespoons olive oil
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon finely chopped fresh rosemary
  • Salt and pepper
  1. Preheat oven to 350°F
  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. Remove thyme sprigs
  4. For vinaigrette, heat 1 tablespoon of oil and sauté shallot for one minute over medium heat
  5. Whisk in mustard, vinegar and rosemary and reduce heat to low. Whisk in remaining 6 tablespoons of oil in a slow drizzle and season to taste
  6. When ready to serve, toss warm roasted vegetables with warm vinaigrette, garnish with pumpkin seeds and serve

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