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A lemony vinaigrette gives roasted parsnips, onions, and sweet potatoes a welcome brightness and freshness.
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Ingredients
For 4 Serving(s)
roasted-vegetables-with-caper-vinaigrette
- 1 1/2 lb parsnips
- 4 red onions
- 1/2 c olive oil
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 whole head garlic
- salt
- black pepper
- 1 1/4 lb sweet potato
- 30 cherry tomatoes
- 2 T lemon juice
- 4 T capers
- 1/2 T maple syrup
- 1/2 t Dijon mustard
Roasted Vegetables with Caper Vinaigrette Directions
- Preheat oven to 375℉.
- Set the parsnips and onions in a large bowl, and add 1/2 cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon of salt, and a pinch of pepper. Toss to coat in olive oil and transfer to a large roasting pan, spreading the vegetables in a single layer. Roast 20 minutes. Add the sweet potatoes to the roasting pan, and toss to combine. Return to the oven and cook an additional 40-50 minutes, until the vegetables are tender and golden. Add the tomatoes and roast an additional 10 minutes.
In a small bowl, whisk together the lemon juice, capers, maple syrup, mustard, and last 2 tablespoons olive oil.- Pour the dressing over the vegetables as soon as you remove them from the oven. Toss to coat in dressing, and add more salt, pepper, or lemon juice as needed. Enjoy hot.