1. Preheat oven to 350. 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. 2. Warm vinaigrette: Heat 1 tbsp oil and saute shallot for 1 minutes 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. 3. When ready to serve, toss vegetables with vinaigrette, garnish with pumpkin seeds. Serves 6 as a side dish. ---------------------------------------------------------------------------
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Ingredients
