Roast Root Vegetable Salad With Dijon Vinaigrette

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot)
• 2 teaspoons caraway seeds
• 3 sprigs thyme
• 6 sticks celery, cut into 2in pieces
• 8 garlic cloves, left unpeeled and smashed with the back of a knife
• 2 tablespoons olive oil
• 1 pinch flaked sea salt
• 1 pinch fresh ground black pepper
• 2 tablespoons parsley, chopped
• 1 tablespoon wine vinegar
• 1 teaspoon dijon mustard
• 3 tablespoons olive oil
• 1 teaspoon brown sugar

Recipe

• 1 pre-heat the oven to 400°f
• 2 peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
• 3 toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
• 4 roast for about 45 minutes, until all the vegetables are cooked though. turn them a few times whilst cooking.
• 5 to make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
• 6 once the vegetables are cooked, toss with the dressing and scatter with the parsley. serve hot.