Roast Sweet Potatoe & Parsnip with a twist of Lemon

After you make this you'll never be able to do 'plain' roast veg again! A one tray wonder and the result a delicious burst of flavours.....tangy & sharp lemon and capers, earthy mustard balanced with maple syrup and perfectly caramelised vegetables...If we hadn't licked the platter clean, I would be eating it for breakfast right now. This is from Plenty  by  Yotam Ottolenghi, it's a cookbook for veggies and non-veggies alike. Plenty  presents its food in a 'sexy' way, with finesse.... which can sometimes be difficult to find in the realm of veggie cooking!

To feed 4 as a main with no starter;

  • Turn oven on 190'C/Gas 5
  • 4 parsnips cut roughly into 5cm long pieces, 1.5cm wide
  • 4 red onions quartered
  • 1head of garlic halved with ways
  • Take the above veg put into a roasting dish with 120ml of olive oil a couple of rosemary sprigs, 4 sprigs of thyme, pepper and salt
  • Roast in oven for 20 mins
  • Meanwhile cut up 2 medium sized sweet potatoes into chunky wedges -leave the skin on
  • Make your vinaigrette -2 tbsp of lemon juice, 4 tbsp of capers (chop if large), half tbsp maple syrup (I used could probably use honey too) half tsp of Dijon mustard (I used wholegrain) & half a tsp of salt...whisk it up!
  • After the first 20 mins have passed, add your sweet potatoes and roast for 40/45 mins
  • When the veg have turned golden add 25/30 halved cherry tomatoes and roast for about 10 more mins
  • Take out the veg, pour over the dressing and serve with a plain leafy salad....nom nom!! If you wanted to serve 6 people you could have a loaf of crusty bread and it should stretch.