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 seedsDescription
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
LifeStyle FOOD
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