Summary

Ingredients

• 4 parsnips
• 4 onion (s), red
• 120 ml olive oil
• 4 sprigs thyme
• 2 sprigs rosemary
• 1 garlic bulb (s)
• 2 sweet potato (s)
• 30 cherry tomato (s)
• 1 tablespoon sesame seeds
• 2 tablespoon lemon juice
• 4 tablespoon capers, small
• 0.5 teaspoon ½ maple syrup
• 0.5 teaspoon ½ Dijon mustard
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Preheat the oven to 190 ° C top / bottom heat. Peel the parsnips and cut into long wedges. Peel the onions and cut into six wedges.
2. Mix parsnips and onions with olive oil, thyme, rosemary, garlic bulb cut in half, 1 teaspoon salt and pepper in a bowl. Roast in an ovenproof dish for 20 minutes.
3. Meanwhile, cut the sweet potatoes unpeeled into wedges. Add to the parsnips and onions and roast for another 40-50 minutes.
4. As soon as the vegetables are golden brown and cooked through, mix in the halved tomatoes. Roast for another 10 minutes.
5. Meanwhile, mix lemon juice, capers, maple syrup, mustard, 2 tablespoons of oil and 1/2 salt into a vinaigrette.
6. Take the roasted vegetables out of the oven and immediately pour the dressing over them. Stir well, season to taste and add seasoning if necessary. Sprinkle with toasted sesame seeds and serve.