Anna Olson's Roasted Root Vegetables
- Cooking Time40 mins
For the Root Vegetables
For the Warm Vinaigrette
Preheat oven to 350 F.
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.
Heat 1 tbsp oil and sauté shallot for one minute 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.
When ready to serve, toss warm roasted vegetables with warm vinaigrette, garnish with pumpkin seeds and serve.
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