Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
For the roasted veggies:
- 3 large carrots, turned (see Method)
- 1 celeriac, batonnet (thick matchsticks)
- 1 large butternut squash, diced in 1-inch (2.5 cm) cubes
- 1 red onion, base intact, cut into thin wedges
- 2 sprigs thyme, leaves only
- Grapeseed oil, for roasting
- Salt and pepper
For the dressing:
- 2 tablespoon (30 ml) Dijon Mustard
- ½ cup (120 ml) apple cider vinegar
- 1 cup (240 ml) olive oil
- Salt and pepper
To garnish:
- 1/2 cup (120 ml) dried cranberries
- 1/2 cup (120 ml) toasted pecans
- 2 tablespoons (30 ml) chives
Method:
For the roasted veggies:
Preheat oven to 425 F (220 C).
To turn the carrots: first peel, then cut into short lengths. Next, holding the carrot length with one hand to steady, use a sharp paring knife in the other hand to cut the piece from top center to bottom center in an arc, rounding off the piece. Now, turn the carrot and repeat the rounding slice several more times until the carrot is shaped like a football. Classic turned veggies repeat this cut 7 times for 7 sides.
In a large bowl, combine cut carrots, celeriac, butternut squash, red onion, thyme, and grapeseed oil. Season with salt and pepper and toss to coat.
Spread the veggies evenly on a roasting pan (or pans), and roast for 15-20 minutes, until lightly browned and fork-tender. Gently stir every few minutes, as needed.
Set the vegetables aside to cool.
For the 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.