Anna Olson’s 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 (you can leave the skin on)
2 shallots, sliced
3 tbsp olive oil
2 sprigs fresh thyme
salt and pepper
1+ 6 tbsp olive oil
1 shallot, minced
1 teaspoon Dijon mustard
2 tbsp apple cider vinegar
1 teaspoon finely chopped fresh rosemary
salt and pepper
2 tbsp roasted pumpkin seeds

Preheat oven to 350° F. 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.

Heat 1 tbsp oil and sauté shallot for 1 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.

When ready to serve, toss vegetables with vinaigrette, garnish with pumpkin seeds. Serves 6 as a side dish.

Courtesy of Food Network Canada’s Fresh with Anna Olson. More holiday recipes can be found online at


Next fall comfort food idea: Smashed and Spicy New Potatoes