Ingredients
- 3 cups squash (butternut squash, peeled and cut into 3/4 inch cubes)
- 8 shallots (small shallots, peeled and halved)
- 392 grams parsnips (4 parsnips, peeled, cut in half lengthwise, then cut in 1-inch pieces)
- 184 grams carrots (4 carrots, peeled, cut in half lengthwise, then cut in 1-inch pieces)
- 240 grams turnips (2 medium turnips, cut into thin wedges)
- 5 tablespoons olive oil (divided)
- 5/8 teaspoons kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons white wine vinegar
- 2 teaspoons mustard, Dijon
- 1 1/2 teaspoons honey
- 1 garlic clove, minced
- 2 tablespoons flat-leaf parsley (fresh)
How to Make
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Step 1: Preheat your oven to 425 degrees.
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Step 2: Combine the first 5 ingredients in a large bowl. Add 2 tablespoons oil, 3/8 teaspoons salt, and 1/4 teaspoon salt. Toss well to coat. Arrange in a single layer on a large jelly roll pan or baking pan. Bake at 425 degrees for 40 minutes, or until the vegetables are browned and tender, stirring every 10 minutes. Remove from the oven and cool to room temperature.
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Step 3: Combine the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add the roasted vegetables and toss to coat. Sprinkle with the parsley.
We hope you enjoy this recipe!
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