Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced carrot; 1 cup diced parsnip; 1 cup diced celery root; 1 delicata squash, seeded and diced; 2 shallots, sliced; 3 tablespoons olive oil; 2 sprigs fresh thyme; salt & pepper; 1 tablespoon olive oil; 3 tablespoons olive oil; 1 shallot, minced; 1 teaspoon Dijon mustard; 2 tablespoons apple cider vinegar; 1 teaspoon finely chopped fresh rosemary; salt & pepper; 2 tablespoons roasted pumpkin seeds

Servings: persons

1 cup diced carrot
1 cup diced parsnip
1 cup diced celery root
1 delicata squash, seeded and diced
2 shallots, sliced
3 tablespoons olive oil
2 sprigs fresh thyme
salt & pepper
1 tablespoon olive oil
3 tablespoons olive oil
1 shallot, minced
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon finely chopped fresh rosemary
salt & pepper
2 tablespoons roasted pumpkin seeds

1
Preheat oven to 350.
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.
4
Remove thyme sprigs.
5
Warm vinaigrette: Heat 1 tbsp oil and saute shallot for 1 minutes over medium heat.
6
Whisk in mustard, vinegar and rosemary and reduce heat to low.
7
Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.
8
When ready to serve, toss vegetables with vinaigrette, garnish with pumpkin seeds.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup diced carrot, 1 cup diced parsnip, 1 cup diced celery root, 1 delicata squash, seeded and diced, and more.

Yes, Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables

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