Roasted Parsnips and Yams with Caper Vinaigrette

Treat this recipe as a blueprint for a number of roasted vegetable dishes.
Try adding yellow beets, turnips and marble potatoes to serve 6.

  • 4 parsnips
  • 4 medium red onions
  • 2/3 cup olive oil
  • 4 thyme sprigs
  • 2 rosemay sprigs
  • 1 head garlic, halved horizontally
  • 3 cloves garlic, skinned and chopped
  • 2 medium yams
  • 30 cherry tomatoes
  • 2 tbsp lemon juice
  • 4 tbsp small capers, drained
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 tbsp toased sesame seeds
  • 2 cloves garlic, finely chopped
  • salt and freshly ground pepper
YIELD: serves 4
COURSE: Vegetables and Sides
CUISINE: Isreali
  1. Heat the oven to 375 degrees F. Peel the parsnips and cut into three or more segments, depending on parsnip size. You should end up with pieces roughly 2 inches by 1/2 inch. Peel the onions and cut into 6 to 8 wedges.
  2. Place the parsnips and onions in a large mixing bowl and add 1/2 cup of the olive oil, the thyme, rosemary, skinned garlic, 1 tsp salt and some pepper. Mix well and spread out on a baking sheet. Roast for 10 minutes.
  3. Trim the yams and cut them, with skins on, into half or thirds lengthwise, and into 3/4 inch wedges longwise. Add to the baking sheet along with the garlic heads and continue roasting for another 20 to 30 minutes.
  4. Roast the tomatoes separately for about 10 to 12 minutes, until they are slightly wrinkled.
  5. Whisk together the lemon juice, capers, maple syrup, mustard, garlic cloves, 2 tbsp olive oil and 1/2 tsp salt. Remove all the roasted vegetables from the oven and combine them onto a serving dish. Pour the vinaigrette over the vegetables. check for taste and add more salt and pepper as required. Scatter the sesame seeds over top and serve.