Don’t forget today is the launch of our Home for the Holiday series and Lorraine over at Miss Flibbertigibbet is kicking it off with yummy scrummy recipes. I can’t wait to see what she has in-store for you all!
I’m linking up this delicious roasted vegetables recipe. My in laws in England sent this over to us and it really is scrummy. It is from the cook book, Plenty, by Yotam Ottolenghi. He is a London chef renowned for reinventing the salad and his amazing vegetarian cuisine.
Yotam Ottolenghi’s Roasted Parsnips and Sweet Potatoes
4 parsnips (1½ lbs total)
4 medium red onions
2/3 cup California Olive Ranch extravirgin olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
salt and black pepper
2 medium sweet potatoes (1¼ lbs total)
30 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional) I don’t usually put the sesame seeds in.
Step 1: Preheat the oven to 375°F. Peel the parsnips and cut into two or three segments, depending on their lengths. Then cut each piece lengthways into two or four. You want pieces roughly 2 inches long and ½inch wide. Peel the onions and cut each into six wedges.
Step 2: Place the parsnips and onions in a large mixing bowl and add ½ 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.
|vegetables and herbs|
Step 3: 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: When all 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 ½ teaspoon salt.
Step 5: Pour 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.
Chefs Note: 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 – rutabaga, potato, carrot, salsify, beet, cauliflower – and many other refreshing combinations at the end: chopped herbs such as basil or mint, grated lemon zest, harissa paste, crushed garlic or a mellow vinegar.
For more inspiration visit his blog here.
I am a huge fan of sweet potatoes and parsnips are my favorite, but you could definitely mix it up with your favorite veggies. There is something about the sweetness of the roasted vegetables and maple syrup with the tanginess of the capers and the mustard. I also really love how the head of garlic comes out. Yummy. I think you’ll love this dish!
|Roasted Parsnips and Sweet Potatoes|