Anna Olson's Roasted Root Vegetables

  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy

For the Root Vegetables

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

For the Warm Vinaigrette

1+ 6 tbsp olive oil
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon finely chopped fresh rosemary
salt and pepper
2 tablespoons roasted pumpkin seeds

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.

Warm Vinaigrette

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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