roasted veg

Roasted a chicken for dinner last night and, to go with it, made this amazingly delicious roasted veg with warm vinaigrette. The recipe comes from Anna Olson’s cookbook Fresh. Highly recommend.

You can use carrots, squash (any kind works) and parsnips from this week’s bag/box for this recipe. If you can get your hands on celeriac elsewhere, it’s worth adding. Otherwise, just add a few more carrots and parsnips and skip it. I still had a few shallots from a few bags back, so they were put to good use here, too. Leftovers were really good on a bed of greens for lunch. Yum, yum. A keeper.

Roasted Root Vegetables

1 cup peeled and diced carrot
1 cup peeled and diced parsnip
1 cup diced celery root
1 Delicata squash, seeded and diced
2 shallots, sliced
3 tbsp olive oil
2 sprigs fresh thyme
salt and pepper

Warm Vinaigrette

1 + 6 tbsp olive oil
1 shallot, minced
1 tsp Dijon mustard
2 tablespoons apple cider vinegar
1 tsp finely chopped fresh rosemary
salt and pepper
2 tbsp roasted pumpkin seeds

1. Preheat oven to 350F.

2. For roasted vegetables, 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 minutes, until vegetables are equally tender. Remove thyme sprigs.

3. For vinaigrette, heat 1 tbsp oil and saute shallot for one minute over medium heat. Whisk in mustard, vinegar and rosemary and reduce heat to low. Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.

4. Toss warm roasted vegetables with warm vinaigrette, garnish with pumpkin seeds and serve.

sweet potatoes

– Dinah Murdoch lives, eats and writes in Kitchener.