Ingredients
Roasted veggies:
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3 large carrots, turned
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1 celeriac, batonnet
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1 large butternut squash, diced in 2.5 centimeter cubes
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1 red onion, base intact, cut into thin wedges
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2 sprigs thyme, leaves only
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Grapeseed oil, for roasting
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Salt and pepper
Dressing:
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2 tablespoon (30 milliliters) Dijon Mustard
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1/2 cup (120 milliliters) apple cider vinegar
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1 cup (240 milliliters) olive oil
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Salt and pepper
To garnish:
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1/2 cup (120 milliliters) dried cranberries
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1/2 cup (120 milliliters) toasted pecans
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2 tablespoon (30 milliliters) chives
Directions
Roasted veggies:
- Preheat oven to 425 F (220 C).
- In a large bowl, add carrots, celeriac, butternut squash, red onion, thyme, and grapeseed oil. Season with salt and pepper and toss to combine.
- Transfer veggies to roasting pan(s), and roast for 15-20 minutes, until lightly browned and fork tender. Stir every few minutes as needed.
- Set the vegetables aside to cool.
Dressing:
- In a bowl, whisk together vinegar and mustard, continue whisking and add the oil in a slow steady stream until completely emulsified.
- Season with salt and pepper.
To serve:
- Dress the cooled roasted vegetables with some of the vinaigrette, reserve any extra for another use.
- Transfer dressed veggies to a serving dish, garnish with dried cranberries, pecans and chives.
