Roasted Parsnips with Caper Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g parsnip (s)
- 2 onion (s), red
- olive oil
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 bulb garlic
- salt and pepper
- 600 g sweet potato (s)
- 2 tablespoon white wine vinegar
- 2 tablespoon capers
- 1 teaspoon mustard
- 2 tablespoon sesame seeds, toasted
- 10 cherry tomato (s), halved
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Peel the parsnips and cut into two or three pieces, depending on the size. Divide each piece lengthways into two or four parts, making approximate pieces 5 cm long and 1.5 cm wide. Peel the onions and cut into six wedges. Halve the garlic bulb crosswise.
- Put the parsnips and onions in a large bowl, add 60 ml of olive oil, add thyme, rosemary, garlic, a teaspoon of salt and a little pepper. Mix everything and distribute on a large roasting pan (or tray with a high rim). Roast in the oven for 35 minutes.
- While the parsnips are in the oven, clean the sweet potatoes and cut them widthways (with the peel) into six pieces. Then add the potatoes to the parsnips and onions, mix everything and bake for another 35-45 minutes.
- When all the vegetables are roasted and golden brown, fold in the halved tomatoes and roast in the oven for another 10 minutes.
- For the vinaigrette, mix vinegar, capers, mustard, 30 ml olive oil and half a teaspoon of salt. Then take the finished vegetables out of the oven and immediately drizzle the vinaigrette over the vegetables, mix everything again and season to taste. Sprinkle the roasted sesame seeds over the oven vegetables and serve the dish straight from the tray.
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