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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions