Roasted vegetable with caper vinaigrette

Happy Thanksgiving! This year, our menu included:

Hope you have wonderful times with families and friends!

Roasted vegetable with caper vinaigrette

(Adapted from Ottolenghi’s Plenty)

Vegetables and herbs (can be substituted with carrots, potatoes, cauliflowers, etc.):
4 parsnips (peeled and cut into pieces about 2″ long and 1/2″ wide)
1 red onions (peeled and cut into 8 wedges)
1 head of garlic (halved horizontally)
6 thyme sprigs
2 rosemary sprigs
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
1 sweet potatoes (unpeeled, cut into 8 wedges)
1 lb brussel sprouts

Caper vinaigrette:
Juice of 1/2 lemon
1/2 tbs maple syrup
1/2 tsp Dijon mustard
1/2 tsp salt
2 tbs olive oil
4 tbs small capers

To roast the vegetable:

  1. Preheat the oven to 375F.
  2. In a roasting pan, place parsnip + onions + garlic + thyme + rosemary + salt + pepper + olive. Mix well.
  3. Bake for 15 minutes.
  4. Add sweet potatoes + brussel sprouts and stir well.
  5. Bake for another 35 minutes.

To make caper vinaigrette:

  1. In a bowl, mix all ingredients together.
  2. Set aside.

To assemble:

  1. As soon as the roasted vegetables are cooked, pour the dressing and stir well.
  2. Serve immediately.