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
- 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.
- 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.
- 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.
- Roast the tomatoes separately for about 10 to 12 minutes, until they are slightly wrinkled.
- 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.