I love love love Yotam Ottolenghi. His cookbooks are amazing and every recipe I’ve ever made is the epitome of perfection. The pictures also happen to be gorgeous and he always provides a nice background on each recipe. We made this recipe for the Superbowl party we attended, with some minor adjustments. It’s incredibly healthy, very simple and should definitely be on your list of dishes to make. The roasted garlic in this recipe is easily the best part, so I doubled the amount that Ottolenghi called for in his recipe. Feel free to cut that amount back in half if you aren’t as big of a garlic fan as me :).
What you need:
- 3 parsnips (1 pound), peeled and cut into sticks
- 3 large red onions, peeled and cut into eight wedges
- 2/3 cup of olive oil
- 6 thyme sprigs
- 2 rosemary sprigs
- 2 heads of garlic, halved horizontally
- salt and black pepper to taste
- 2 medium sweet potatoes, cut in half, and then into six wedges per half
- 50 grape tomatoes, halved
- juice from 1 lemon
- 4 T small capers
- 1/2 T agave syrup
- 1/2 t Dijon mustard
What you do:
- Preheat the oven to 350 degrees F.
- Place the onions and the parsnips in a mixing bowl and add 1/2 cup of olive oil, the thyme and rosemary sprigs, the garlic, 1 tsp of salt and black pepper to taste. Roast for 20 minutes.
- Add the sweet potatoes to the pan with the onions and parsnips and roast for an additional 40-50 minutes, or until cooked through.
- Stir in the grape tomatoes and roast for an addition 5-10 minutes.
- To make the vinaigrette, whisk together 2 T olive oil, the lemon juice, the capers, the agave syrup and the Dijon mustard. Serve over the vegetables.