Main content


  • 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


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings