1 butternut squash (I didn't use all of it in this mix)
1 celery root (I didn't use all of it in this mix)
1 large beet
1/3 cup of coconut oil, melted (you can use olive or flax oil too)
Sea salt & fresh ground black pepper to taste
1 tsp - 1 tbsp apple cider vinegar (according to your taste)
Juice from 1 lemon
1 tsp mustard powder
1/4 cup raw pecans (or walnuts)
Handful of parsley leaves, chopped
Preheat oven to 425 degrees F.
Chop the vegetables into small similar sized pieces. (For the celery root, peel thick skin with knife then chop. For the butternut squash, slice 1 inch disks, then cut away skin and chop. Peel beets, carrots and parsnips if desired before chopping.)
Toss with oil and sea salt and roast until tender (roughly 45 minutes).
Spread pecans on a skillet and toast, then chop coarsely.
Wisk vinegar, lemon juice and mustard powder in a small bowl.
Add salt and pepper to taste.
Toss with roasted vegetables, nuts and fresh parsley.
BE SURE TO STOP BY THE MARKET THIS SATUDAY, JULY 11TH TO PICK UP SOME FRESHLY PICKED FROM THE GARDEN BEETS, POTATOES, CARROTS AND ONIONS AND MAKE THIS RECIPE FOR YOURSELF!