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

Description

Roasted Root VegetablesPreheat Oven To 350 F. 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 Thym

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