ROASTED PARSNIPS AND SWEET POTATOES WITH CAPER VINAIGRETTE

Worth noting from book: '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 - retabaga, 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.'

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Name: ROASTED PARSNIPS AND SWEET POTATOES WITH CAPER VINAIGRETTE
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 ea Parsnips (11/2 lbs total); 4 medium Red onion; 2/3 cup Olive oil; 4 thyme sprigs; 2 rosemary sprigs; 1 head Garlic halved horizontally; salt and black pepper; 2 medium sweet potatoes (11/4 lbs total); 30 cherry tomatoes halved; 2 tbsp lemon juice; 4 tbsp small capers (roughly chopped if large); 1/2 tbsp maple syrup; 1/2 tsp Dijon mustard; 1 tbsp toasted sesame seeds (optional)

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INGREDIENTS

4 ea Parsnips ; (11/2 lbs total)
4 medium Red onion
2/3 cup Olive oil
4 thyme sprigs
2 rosemary sprigs
1 head Garlic ; halved horizontally
salt ; and black pepper
2 medium sweet potatoes ; (11/4 lbs total)
30 cherry tomatoes ; halved
2 tbsp lemon juice
4 tbsp small capers ; (roughly chopped if large)
1/2 tbsp maple syrup
1/2 tsp Dijon mustard
1 tbsp toasted sesame seeds ; (optional)

Servings

INSTRUCTIONS

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 ?-inch wide. Peel the onions and cut each into six wedges.

Place the parsnips and onions in a large mixing bowl and add ? cup of the California Olive Ranch extra virgin 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.

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.

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 California Olive Ranch extra virgin olive oil and ? teaspoon salt.

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.

NOTES

2/20/2016 Trying to eat light. Excellent choice, fullness and flavor.
409 calories re: MyFitnessPal

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ROASTED PARSNIPS AND SWEET POTATOES WITH CAPER VINAIGRETTE

4 ea Parsnips (11/2 lbs total)
4 medium Red onion
2/3 cup Olive oil
4 thyme sprigs
2 rosemary sprigs
1 head Garlic halved horizontally
 salt and black pepper
2 medium sweet potatoes (11/4 lbs total)
30 cherry tomatoes halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
1/2 tbsp maple syrup
1/2 tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)

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Nutrition

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Serving Size: 1 Serving (806g)
Recipe Makes: 6 Servings

Calories: 288
Calories from Fat: 78 (27%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 2563.4mg		88 %
Potassium 1924.5mg		51 %
Total Carbohydrate 50.9g		15 %
	Dietary Fiber 13g	52 %
	Sugars, other 37.9g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 288

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