Delicious Roasted Root Vegetables

• 1 cup carrot
• 1 cup butternut squash
• 1 cup zucchini
• 1 cup yam
• 1 cup sweet potato
• 1 cup beet
• 1 cup purple topped turnip
• 6 cloves garlic
• 2 shallots
• 3 tbsp EVOO
• 1 tbsp fresh basil or thyme, but not both, chopped.
• Salt and fresh ground pepper
• 1/4 cup toasted pumpkin seeds or toasted sliced almonds
• Warm Vinegarette:
• 1 tsp dijon mustard
• 2 tbsp apple cider vinegar
• fresh rosemary
• 3-6 tbsp EVOO

1. 1. Preheat oven to 350 degrees.
2. 2. Peel all vegetables except zucchini and thickly slice or dice.
3. 3. Mix EVOO, fresh herb, salt/pepper and 1 sliced shallot. Toss with veggies and peeled garlic cloves.
4. 4. Bake for 30-40 minutes in shallow baking dish (glass or clay)
5. 5. Heat 1 tbsp oil and saute shallot for 1-2 mins. Mix mustard, vinegar, rosemary together and whisk into oil. Heat. Whisk in remaining EVOO to desired consistency.
6. 6. Toss warm vinegarette with roasted vegetable and garnish with pumpkin seeds or almonds.
7. 7. Serve warm

carrot, butternut squash, zucchini, yam, sweet potato, beet, purple, garlic, shallots, evoo, fresh basil, salt, pumpkin seeds, vinegarette, mustard, apple cider vinegar, fresh rosemary, evoo

Taken from www.epicurious.com/recipes/member/views/delicious-roasted-root-vegetables-50047236 (may not work)