Ottolenghi’s roasted parsnips and sweet potatoes with caper vinaigrette

Warming, crispy root vegetables with a lemony caper sauce. I’d happily eat this anytime.

Recipe Adapted from Yotam Ottolenghi’s Plenty

Serves 4

4 parsnips (700g in total)
4 medium red onions
150ml olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes (600g in total)
30 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
salt and black pepper

Treat this recipe as a blueprint for an infinite number of roast vegetable dishes. The point here is to lighten up long-cooked veggies with something crisp and fresh. You can use any of your favorite vegetables —potato, carrot, beetroot, cauliflower — and many other refreshing combinations at the end: chopped herbs such as basil or mint, grated lemon zest, crushed garlic or a mellow vinegar.