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http://www.lifestylefood.com.au/recipes/9048/roasted-root-vegetables

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Roasted Root Vegetables

Ingredients

  • Roasted Root Vegetables

  • 1 cup peeled and diced carrot

  • 1 cup peeled and diced parsnip

  • 1 cup diced celery root

  • 1 x delicata squash, seeded and diced (you can leave the skin on)

  • 2 x shallots, sliced

  • 3 tbsp olive oil

  • 2 sprigs fresh thyme

  • salt and pepper

  • Warm Vinaigrette

  • 1+ 6 tbsp olive oil

  • 1 x shallot, minced

  • 1 tsp dijon mustard

  • 2 tbsp apple cider vinegar

  • 1 tsp finely chopped fresh rosemary

  • salt and pepper

  • 2 tbsp roasted pumpkin seeds

Method

  • Roasted Root Vegetables:

  • 1.

    Preheat oven to 350 F.

  • 2.

    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:

  • 1.

    Heat 1 tbsp oil and sauté shallot for one minute over medium heat. Whisk in mustard, vinegar and rosemary and reduce heat to low.

  • 2.

    Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.

  • 3.

    When ready to serve, toss warm roasted vegetables with warm vinaigrette, garnish with pumpkin seeds and serve.

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