Roasted Parsnips with Caper Vinaigrette

January 8th, 2013


I recently purchased Yotam Ottolenghi’s Cookbook “Plenty”. It is filled with gorgeous photos of delicious recipes that I cannot wait to try! Here is my version of the Roasted Parsnips & Sweet Potatoes with Caper Vinaigrette. I cut back on some of the oil, increased some of the cooking time and ended up with a delicious roasted vegetable dish that I would definitely make again!

Roasted Parsnips with Caper Vinaigrette

  • 4 parsnips, peeled and cut into 2-inch long segments and then cut lengthwise into 2 or 4 pieces
  • 4 medium red onions, peeled and cut in half and into 6 wedges
  • 2 tablespoons olive oil
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 1 head garlic, halved horizontally
  • 1 medium sweet potato cut in half and then into 6 wedges
  • 30 cherry tomatoes, halved
  • 2 tbsp lemon juice
  • 4 tbsp small capers
  • ½ tbsp maple syrup
  • ½ tsp Dijon mustard
  • Salt and black pepper

Preheat the oven to 425 degrees.

Place the parsnips and onions in a large mixing bowl and add 1 tablespoon of olive oil, the thyme, rosemary, garlic, a teaspoon of salt and some pepper and toss. Place the parsnips and half of the herbs and garlic on one baking dish and the onions and the other half of herbs and garlic on another baking dish and roast until golden (about 25 minutes for the parsnips and about 60 minutes for the onions).

Add the potatoes to the tray with the parsnips. Drizzle with 1 teaspoon of olive oil, stir and return to the oven for another 35-45 minutes.

Add the tomatoes to the tray with the onions. Drizzle with 1 teaspoon of olive oil, stir and return to the oven for another 20 minutes.

Combine all vegetables into one large serving dish.

Whisk together the lemon juice, capers, maple syrup, mustard, 1 teaspoons of olive oil and half a teaspoon of salt, and pour over the warm roasted vegetables. Stir, taste and adjust the seasoning as necessary.

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