Ottolenghi Roast Veggies With Caper Vinaigrette Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
• 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
• 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
• 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
• 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
• 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

Steps:

• Preheat oven to 375. Peel parsnips and cut into 2-3 segments each. Cut each piece lengthways. Pieces should be about 2 in long and 1/2 in wide. Peel onions and cut each into 6 wedges. Place the parsnips and onions in a large mixing bowl and add 1/2 cup of the olive oil, thyme, rosemary, garlic, 1 tsp salt and ground pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes. While roasting, trim both ends of sweet potatoes. Cut with skins into wedges. Add potatoes to pan with parsnips and onion, stir well. Return to oven and roast 40-50 min more. When all veggies are cooked and golden, stir in tomatoes. Roast 10 min more. Meanwhile, whisk lemon juice, capers, maple syrup, mustard, remaining 2 TB oil and 1/2 tsp salt. Pour dressing over veggies as soon as they come out of oven. Serve in the roasting pan.