Roasted Root Vegetables

I got this recipe from Volume 2, Issue 2 of Canadian Running Magazine (which I really enjoy reading by the way). In the magazine it is credited to Anna Olsen so I linked the title to her recipe.

Updated Friday, March 13

I made this again last night with a few changes and it was still great. Here's my version first, then the original recipe follows.

Roasted Root Vegetables

Yield: 3-4
Ingredients:

• 2 cups peeled and cubed carrot
• 1 cup peeled and cubed parsnip
• 1 cup cubed celery root
• 1-2 cups buttercup squash, peeled, seeded and cubed
  
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• salt and pepper

Directions

1. Preheat oven to 350 F.
2. Toss carrot, parsnip, celery root with olive oil and thyme and season lightly. ** I almost forgot - this time I sprinkled some Montreal Chicken spice over as well. ** Place in an large shallow baking dish and roast for 20 minutes. Add in buttercup squash and stir to coat. Return to over and increase temp to 375. Cook until vegetables are equally tender. Remove thyme sprigs if necessary.

Drizzle several tablespoons of low fat italian dressing over the warm veggies and serve. I use Renee's Wellness Tuscan Italian Dressing - only 20 calories per 2T. I've also tried Newman's Own Balsamic Dressing - 35 calories per 2T.

Note: I would have used the shallots as called for below, but I rarely have any in the house.

Also would like to throw some mushrooms and/or asparagus in there near the end some time.

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Original Recipe - Roasted Root Vegetables

Yield: 6
Ingredients:

• 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

Directions

1. Preheat oven to 350 F.
2. 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 thyme sprigs.

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 seeds

Directions:

1. Heat 1 tbsp oil and sauté shallot for one minute over medium heat. Whisk in mustard, vinegar and rosemary and reduce heat to low.
2. Whisk in remaining 6 tbsp oil in a slow drizzle and season to taste.
3. When ready to serve, toss warm roasted vegetables with warm vinaigrette, garnish with pumpkin seeds and serve.