Roasted roots

Roasted Roots

The dish is an Ottolenghi recipe. It seems like the usual way to roast your veggies, but there is the addition of the sauce that makes the dish differ. If you omit the cappers, like I did, the dish can be too sweet and it will need something to balance it. My idea to add german smoked cheese and goat cheese proved good.

Ingredients

150 ml Olive Oil
1 head of garlic halved horizontally
700 gr baby parsnips (cut into 2-3  segments then each piece lengthways two or four)
2 big carrots (cut into 2-3  segments then each piece lengthways two or four)
3 small size sweet potatoes (cut in strips, skin on)
4 medium red onions cut in wedges
30 cherry tomatoes (12 small plum tomatoes will do fine)
4 sprigs of thyme (or 2 tbsp of dried thyme)
2 sprigs of rosemary

For the sauce:
half a spoon mustard dijon
half a spoon honey
2 tbsp of lemon juice
4 tbsp of capers
1 tbsp roasted seamy seeds
salt and pepper

The dish is prepared in 3 stages. First I mix well 120 ml of the olive oil with the garlic, the parsnips, the carrots, the onions and  the thyme-rosemary and spread them in a large roasting tray in a preheated oven (190). After 20 min I will add the sweet potatoes and give them all a good stir. They will cook for about 40 to 50 minutes until  they get a golden colour and then  I will add the cherry tomatoes and let them roast for another 10 minutes. Meanwhile I whisk together the remaining olive oil with the ingredients of the sauce and pour it over the vegetables the moment i take them out of the oven. Scatter the sesame seeds, melt in the cheese and serve on the roasting tin.