Roasted Root Vegetables with Warm Vinaigrette

Name: Roasted Root Vegetables with Warm Vinaigrette
Ingredients: carrot; parsnip; celery root; delicata squash; shallots; fresh thyme; olive oil; shallot; apple cider vinegar; dijon mustard; fresh rosemary; salt; pepper; pumpkin seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fresh with Anna Olson

By Anna Olson

Published 2009

About

A warm vinaigrette adds sparkle to a dish expected to be served as part of a fall supper. There’s no better combination than carrots, parsnips, celery root, and squash for dinner after a day of raking leaves or carving pumpkins.

Ingredients

Roasted Root Vegetables

1 cup

peeled and diced carrot

Dinner
Supper
Vegan
Gluten-free
Autumn

Method

Preheat the oven to 350°F (180°C).

Toss the carrot, parsnip, celery root, and squash with the shallots, olive oil, and thyme and season lightly. Place the vegetables in an 8-cup (2 L) baking dish and r