Author Notes
If you’re looking for a pure, pure vegetable dish with incredible flavors, this recipe is the one. It just won’t get tastier than this.
Last night I was cooking a recipe from Ottolenghi’s ‘Plenty’ cookbook. It was simple, but almost too good to be true. Sweet potatoes and parsnip where the main ingredients: vegetables, I have to admit, I don’t often cook with. For some reason I never found them very appealing; a bit course and too sweet for my taste. But I decided to try them anyway; in the book they looked amazing, so it couldn’t be that bad. (And of course it was Ottolenghi’s, what was I thinking??)
Guess what; it was amazing. Oh my god, it was! I believe that these roasted vegetables combined with lemon and capers, could really turn a carnivore into a vegetarian! This is vegetarian food 2.0 !!
I added a few ingredients, like fennel (yes!! Fennel!!), zucchini and carrot, but I believe, according to Ottolenghi, that’s not a problem at all. And also the whole garlic’s; sliced in half; you should at least eat one of those by yourself! The roasted garlic cloves become as soft as butter.
So yes, I made it again today, and no-one had anything to complain. My whole family loved it, and they loved me for making it again, for you! With pleasure! —Mirjam Leslie-Pringle
Continue After Advertisement
Ingredients
- Roasted Vegetables Ingredients
-
2
parsnips
-
4
medium size red onions
-
1
large or 2 smaller carrots
-
4
stems of rosemary
-
1
little hand full of fresh thyme stems
-
2
nice and firm garlics (whole)
-
1 cup
extra virgin olive oil
-
1 teaspoon
of salt, and freshly ground pepper
-
1
medium size sweet potato
-
1
fennel
-
1
zucchini
-
1
can of cherry tomatoes: if you like in different colours
- Caper Vinaigrette
-
2 tablespoons
extra virgin olive oil
-
2 tablespoons
lemon juice
-
4 tablespoons
small capers
-
1/2 tablespoon
salt
-
1/2 teaspoon
dijon mustard
Directions
-
Preheat the oven at 190C / 375F.
-
Peel the parsnips, and according to their sizes cut them in half (lengthwise) or in three. Divide those parts in four.
-
Peel the onions, divide them in four as well.
-
Do the same with the carrots: peel them and divide them into the same size. (about 5 cm long and 1,5 cm thick)
-
Add the vegetables to a mixing bowl, add the olive oil, the tbsp of salt, the rosemary- and thyme stems, and toss the vegetables into a baking dish.
-
Slice your garlics in two, carefully add them to the vegetable mix, and pour some oil over them with a spoon.
-
Place into the oven, and bake for 20 minutes. (just peek now and than)
-
In the meantime, cut up your fennel: remove the hard top and end, cut it into even slices and divide the slices in half.
-
Wash your sweet potato well, and cut off top and end. Divide it in half, and again, divide those parts into 6 or 8 smaller parts.
-
Wash and chop the zucchini into the same sizes.
-
After 20 minutes, add the new veggies to the baking dish (if necessary, use two, I did!) Carefully toss them into the hot oil, and place back into the oven for about 40 minutes.
-
In the meantime cut the tomatoes in half. And than, finally after 40 minutes, add the tomatoes to the veggies as well, toss them in a bit, and bake for another 10 minutes.
-
You can also make the vinaigrette now, by mixing all the ingredients.
-
Last but certainly not least: after you have taken out the baking dish, pour the vinaigrette on top, and enjoy these lovely vegetables! But be careful: it’s hot!!
See what other Food52ers are saying.