Roasted root vegetables

Ingredients for 4 servings:

• 4 parsnips
• 4 onions, red
• 120 ml olive oil
• 4 sprigs of thyme
• 2 sprigs rosemary
• 1 garlic bulb(s)
• 2 sweet potatoes
• 30 cherry tomatoes
• 1 tbsp sesame seeds
• 2 tbsp lemon juice
• 4 tbsp capers, small
• ½ tsp maple syrup
• ½ tsp Dijon mustard
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Preheat oven to 190°C (top/bottom heat). Peel the parsnips and cut into long wedges. Peel the onions and cut into six wedges. In a bowl, combine the parsnips and onions with olive oil, thyme, rosemary, a garlic bulb halved crosswise, 1 teaspoon salt, and pepper. Roast for 20 minutes in an ovenproof dish. Meanwhile, cut the unpeeled sweet potatoes into wedges. Add to the parsnips and onions and roast for another 40-50 minutes. Once the vegetables are golden brown and cooked, stir in the halved tomatoes. Roast for another 10 minutes. Meanwhile, make a vinaigrette by whisking together lemon juice, capers, maple syrup, mustard, 2 tablespoons of oil, and 1/2 cup of salt. Remove the roasted vegetables from the oven and immediately pour the dressing over them. Stir well, season to taste, and add more seasoning if desired. Sprinkle with toasted sesame seeds and serve.