OTTOLENGHI ROAST VEGGIES WITH CAPER VINAIGRETTE

OTTOLENGHI ROAST VEGGIES WITH CAPER VINAIGRETTE image

Yield 4 people

Number Of Ingredients 13

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4 parsnips (1.5 lbs total)
4 red onions
2/3 cup olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
salt and pepper
2 medium sweet potatoes
30 cherry tomatoes, halved
2 TB lemon juice
4 TB small capers
1/2 TB maple syrup
1/2 TB Dijon mustard

Steps:

Preheat oven to 375. Peel parsnips and cut into 2-3 segments each. Cut each piece lengthways. Pieces should be about 2 in long and 1/2 in wide. Peel onions and cut each into 6 wedges. Place the parsnips and onions in a large mixing bowl and add 1/2 cup of the olive oil, thyme, rosemary, garlic, 1 tsp salt and ground pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes. While roasting, trim both ends of sweet potatoes. Cut with skins into wedges. Add potatoes to pan with parsnips and onion, stir well. Return to oven and roast 40-50 min more. When all veggies are cooked and golden, stir in tomatoes. Roast 10 min more. Meanwhile, whisk lemon juice, capers, maple syrup, mustard, remaining 2 TB oil and 1/2 tsp salt. Pour dressing over veggies as soon as they come out of oven. Serve in the roasting pan.