Roasted Root Vegetable Medley with Dijon-Champagne Vinaigrette

Ingredients

- 4 medium carrots, peeled and cut into 1-inch pieces
- 4 medium parsnips, peeled and cut into 1-inch pieces
- 1 small celery root, peeled and cut into 1-inch cubes
- 2 medium beets, peeled and cut into wedges
- 1 small head of broccoli, cut into florets
- 8 ounces Brussels sprouts, halved
- 1 medium summer squash, sliced into 1/2-inch rounds
- 2 medium shallots, thinly sliced
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt and pepper, to taste

For the Dijon-Champagne Vinaigrette:

- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons Champagne vinegar
- 1 tablespoon balsamic vinegar
- 6 tablespoons olive oil
- Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C).

2. Prepare Vegetables: In a large bowl, combine the carrots, parsnips, celery root, beets, broccoli florets, Brussels sprouts, summer squash, shallots, and sweet potatoes.

3. Season Vegetables: Drizzle the vegetables with 3 tablespoons of olive oil, and season with salt and pepper. Toss to ensure even coating.

4. Roast Vegetables: Spread the vegetables evenly on a large baking sheet lined with parchment paper or a silicone baking mat. Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through.

5. Prepare Vinaigrette: While the vegetables roast, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard, whole-grain mustard, Champagne vinegar, balsamic vinegar, and olive oil until emulsified. Season with salt and pepper to taste.

6. Toss and Serve: Once the vegetables are done roasting, transfer them to a serving platter. Drizzle the Dijon-Champagne Vinaigrette over the top, gently tossing to coat evenly. Serve immediately and enjoy!

Total Time

PT60M
60 minutes

Type of Dish

Dinner

Keywords

Roasted Vegetables, Root Vegetables, Vinaigrette, Oven Roasted, Brussels Sprouts, Broccoli, Sweet Potatoes, Dinner Recipe, Vegetable Medley, Gourmet Dinner

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 680 calories

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