Roasted parsnips with caper vinaigrette

Ingredients for 4 servings:

• 700 g parsnip(s)
• 2 onions, red
• olive oil
• 4 sprigs of thyme
• 2 sprigs rosemary
• 1 bulb(s) garlic
• salt and pepper
• 600 g sweet potatoes
• 2 tbsp white wine vinegar
• 2 tbsp capers
• 1 tsp mustard
• 2 tbsp sesame seeds, roasted
• 10 cherry tomatoes, halved

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Preheat the oven to 180°C. Peel the parsnips and cut them into two or three pieces, depending on their size. Cut each piece lengthwise into two or four pieces, making sure you get pieces approximately 5 cm long and 1.5 cm wide. Peel the onions and cut them into six wedges. Halve the garlic bulb crosswise. Place the parsnips and onions in a large bowl, add 60 ml of olive oil, the thyme, rosemary, garlic, a teaspoon of salt, and a pinch of pepper. Mix everything together and spread it on a large roasting pan (or baking sheet with high sides). Roast in the oven for 35 minutes. While the parsnips are baking, trim the sweet potatoes and cut them widthwise (with the skin on) into six pieces. Then add the potatoes to the parsnips and onions, mix everything together, and bake for another 35-45 minutes. When all the vegetables are roasted and golden brown, stir in the halved tomatoes and roast in the oven for another 10 minutes. For the vinaigrette, combine the vinegar, capers, mustard, 30 ml olive oil, and half a teaspoon of salt. Remove the cooked vegetables from the oven and immediately drizzle the vinaigrette over the vegetables, mix everything together again, and season to taste. Sprinkle the toasted sesame seeds over the roasted vegetables and serve the dish straight from the tray.