There isn’t a roasted vegetable I didn’t like and when there’s a combination like this, I am in foodie heaven! I love everything about this dish and let’s not forget about its nutritional content. I like to give the body a break from processing meat by abstaining from it for a day or two and focus on vegetables. Pair this with another vegetable dish and not only will it be better for you but you’ll also lose a bit of weight. Veggies rock!
adapted from Plenty
4 parsnips, peeled
3 medium red onions, peeled
2/3 cup olive oil
4 thyme sprigs
2 rosemary sprigs
1 head of garlic, halved horizontally
sea salt and black pepper
2 medium sweet potatoes, washed and scrubbed
30 cherry tomatoes, halved
2 tablespoons lemon juice
4 tablespoons small capers
1 tablespoon maple syrup
1/2 teaspoon Dijon mustard
1 tablespoon toasted sesame seeds (optional)
Preheat oven to 375f. Cut parsnip and red onions into wedges and place in a bowl. Add 1/2 cup of olive oil, thyme, rosemary, garlic – season with salt and pepper. Mix well and spread out on a large roasting pan. Roast for 20 minutes.
Trim ends of sweet potatoes (leave skin on) and cut into wedges. Add the potatoes to the pan with the parsnips and roast a further 40 to 50 minutes. When the vegetables are cooked through add the tomato halves and cook for 10 minutes.
Caper Vinaigrette – whisk lemon juice, capers, maple syrup, 1/2 teaspoon salt and remaining olive oil. Pour this dressing over the vegetables as soon as they come out of the oven. Scatter sesame seeds over the vegetables.
The Culinary Chase’s Note: Squeeze the roasted garlic out onto the veggies…so good! The author of the book suggests adding fresh herbs such as basil or mint, lemon zest, or harissa paste at the end of the cooking period. Enjoy!