AuthorLaura HarbinCategorySidesThis is such a yummy roasted veggie dish and as I am currently obsessed with capers, this is a good one. From Yotam Ottolenghi's cookbook "Plenty".
Preheat oven to 375°. Peel the parsnips and cut pieces roughly 2 inches long and 1/2 inch wide. Peel the onions and cut each into six wedges. Place them in a large mixing bowl and add 1/2 cup of olive oil, thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread in large roasting plan. Roast for 20 minutes.
Trim both end of the sweet potatoes and cut into 1/2 inch by 2 inch pieces. Add to the parsnips and roast for another 40 to 50 minutes.
When veggies and cooked through, stir in the halved tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, 2 tbsp of oil and 1/2 tsp of salt.
Pour the dressing over the roasted veggies as soon as you take them out of the oven.
Recipe from Yotam Ottolenghi's "Plenty"
Ingredients
Directions
Preheat oven to 375°. Peel the parsnips and cut pieces roughly 2 inches long and 1/2 inch wide. Peel the onions and cut each into six wedges. Place them in a large mixing bowl and add 1/2 cup of olive oil, thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread in large roasting plan. Roast for 20 minutes.
Trim both end of the sweet potatoes and cut into 1/2 inch by 2 inch pieces. Add to the parsnips and roast for another 40 to 50 minutes.
When veggies and cooked through, stir in the halved tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, 2 tbsp of oil and 1/2 tsp of salt.
Pour the dressing over the roasted veggies as soon as you take them out of the oven.
Recipe from Yotam Ottolenghi's "Plenty"