Roasted parsnips and sweet potatoes with caper vinaigre

Step 1/ 5

• 2 parsnips
• 2 red onion

Preheat the oven to 375 deg F. Peel the parsnips an cut into two or three segments, depending on their lengths. Then cut each piece lenthways into two of four. You want pieces roughly 2 inches long and 1/2-inch wide. Peel the onions and cut each into six wedges.

Step 2/ 5

• 2 sprigs thyme
• 1 sprigs rosemary
• ½ bulb garlic
• salt
• pepper

Place the parsnips and onions in a large mixing bowl and add 1/2 cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes.

Step 3/ 5

• 1 sweet potatoes

While the parsnips are cooking, trim both ends of the sweet potatoes. Cut them (with their skins) widthways in half, then each half into six wedges. Add the potatoes to the pan with the parsnips and onion and stir well. Return to the oven to roast for a further 40 to 50 minutes.

Step 4/ 5

• 1 tbsp lemon juice
• 2 tbsp capers
• 15 cherry tomatoes

When all of the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes. Roast for 10 minutes more. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining 2 tablespoons oil and 1/2 teaspoon salt.

Step 5/ 5

Poor the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting pan.