Roasted Root Vegetables

• 1 cup diced carrot
• 1 cup diced parsnip
• 1 cup diced celery root
• 1 delicata squash, seeded and diced
• 2 shallots, sliced
• 3 tablespoons olive oil
• 2 sprigs fresh thyme
• salt & pepper
• 1 tablespoon olive oil
• 3 tablespoons olive oil
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon finely chopped fresh rosemary
• salt & pepper
• 2 tablespoons roasted pumpkin seeds

1. Preheat oven to 350.
2. Toss carrot, parsnip, celery root and squash with shallots, olive oil and thyme and season lightly.
3. Place in an 8-cup baking dish and roast for 30 to 40 minutes, until vegetables are equally tender.
4. Remove thyme sprigs.
5. Warm vinaigrette: Heat 1 tbsp oil and saute shallot for 1 minutes over medium heat.
6. Whisk in mustard, vinegar and rosemary and reduce heat to low.
7. Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.
8. When ready to serve, toss vegetables with vinaigrette, garnish with pumpkin seeds.
9. Serves 6 as a side dish.

carrot, parsnip, celery root, shallots, olive oil, thyme, salt, olive oil, olive oil, shallot, mustard, apple cider vinegar, fresh rosemary, salt, pumpkin seeds

Taken from www.food.com/recipe/roasted-root-vegetables-445363 (may not work)