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You are here: Home / Side Dishes / Roasted Parsnip, Sweet Potato & Garlic with Caper Vinaigrette Recipe

Roasted Parsnip, Sweet Potato & Garlic with Caper Vinaigrette Recipe

January 13, 2017

Last week, I added some sub-sections of the Recipe category that can be found in the top navigation bar of this blog. Since I’m up to around 170 shared recipes, I figured it was high time to break things down somewhat. After some deliberation, I came up with the following: Breakfast, Lunch, Dinner, Side Dishes, Soups, Salads, Breads and Desserts.

Once I had the new sections set up, I went through all the recipes and added each one to whichever section it fit best. I like the setup now much better because it gives me an idea of what types of recipes I need to prepare. If, in one year’s time, I have 300 dinner recipes and 2 desserts, I need to switch tracks for a bit. As things are today, there are a few areas that need work. Side Dishes is one of them.

This Christmas season was good for side dishes and I was able to share a good handful of recipes. And since I got my new cookbook the day of, I decided that I should locate something delicious to make. I did just that.

Roasted Parsnip, Sweet Potato and Garlic with Caper Vinaigrette Recipe

The Recipe

Technically, this is a side dish. Last night though, Laura and I prepared some rice and used it as a bed for the roasted veggies. Then, we fried up some tofu and used that as sort of a topping. In the end, we had a main dish that we ate for dinner that consisted of white long grain rice, really awesome and extremely filling garlic vegetables and fried tofu. If you’re interested in doing something similar, I can tell you that we loved the dinner. I’ll talk about how to cook rice and tofu in some other posts. Right now, I’ll focus on the vegetables.

See also  St. Patrick's Day Savory Cabbage & Potatoes Recipe

Let me warn you – you need to be a lover of roasted garlic to get the most out of this dish. The recipe calls for an entire bulb to be sliced once across and after it’s cooked, it tastes great. It ends up as sweet as any roasted garlic does and dare I say, it’s magical. The parsnips definitely add a flavorful touch as do the onions and the caper vinaigrette. Roasting vegetables like this is perfect for something hearty because it brings the sweetness out of almost everything.

I’d say this side dish would be really great for Thanksgiving or Christmas. It’s colorful enough and tasty enough to conjure up some conversation. I’m sure you’ll be praised for your efforts.

Ingredients

Serves: 6

4 Parsnips, Peeled and Cut Into 2 Inch Pieces, 1/2 Inch Wide
4 Medium Red Onions, Trimmed and Cut Into Wedges
2/3 Cup Extra-Virgin Olive Oil, Divided
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1 Garlic Bulb, Cut in Half Horizontally
Regular Table Salt
Ground Black Pepper
2 Large Sweet Potatoes, Trimmed and Cut Into Wedges
30 Cherry Tomatoes, Halved
2 Tablespoons Lemon Juice
2 Tablespoons Capers
1 Tablespoon Maple Syrup
1 Teaspoon Dijon Mustard

Step-by-Step Instructions

This is the very first recipe I’m pulling from the incredibly awesome and popular cookbook called Plenty – Vibrant Vegetable Recipes From London’s Ottolenghi. Before I received this book for Christmas, I wasn’t aware of who Yotam Ottolenghi was. Today, this man is on my list to watch. His recipes are quite different than what I’m used to and I really like the look of them. They definitely have a European flare. The dishes are up a notch from some of the more differently styled ones I’ve prepared for most of my life. I’m hopeful for the future with this and I think I’m going to learn a lot from Yotam.


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Pre-Heat Oven

Arrange one of your oven racks so it sits in the lower center position and turn the oven heat on to 375 degrees.

Add Vegetables to Roasting Pan

Next, add the parsnip, onion, garlic, thyme, rosemary, 1/2 cup of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of black pepper to a large roasting pan. Since I’m a fan of cast iron, I decided to go with my Lodge cast iron Dutch oven. Stir all the ingredients well until they’re coated with the olive oil.

Raw Vegetables in Lodge Cast Iron Dutch Oven

Cook the Vegetables

Add the uncovered pan to the oven for 20 minutes. This is just to get these vegetables going. You’ll add it to the oven again later on.

Add Sweet Potatoes and Cook

After 20 minutes, remove the pan from the oven and add in the sweet potatoes (skin on). Mix the vegetables again so the sweet potatoes are coated with the olive oil as well.

Adding Sweet Potatoes to Dutch Oven


Then, return the pan to the oven for about 60 minutes or until the veggies begin to brown.

Add Tomatoes and Cook Again

Next, remove the pan from the oven and add in the halved tomatoes. Be careful here to not stir too much because the vegetables have been softened and may begin to fall apart. Once the tomatoes are in the pot, go ahead and add it to the oven for another 10 minutes.

Adding Tomatoes

Prepare the Vinaigrette

During this final cooking session, you can make the vinaigrette. In a medium sized bowl, add the lemon juice, capers, maple syrup, mustard, 2 tablespoons olive oil and 1/2 teaspoon salt. Whisk everything together.

See also  Greek Inspired Roasted Potato & Asparagus Salad Recipe

Lemon Caper Vinaigrette

Dress the Vegetables and Serve

When the vegetables come out of the oven for the last time, go ahead and drizzle the vinaigrette over them while they’re in the roasting pan. Then, with a large spoon, scoop some vegetables from the pan and serve them on the side of another dish or as the main like I described above.

The Final Veggies

The vinaigrette adds a lot to this dish. It’s packed with flavor and it infuses itself inside the other ingredients. Go ahead and give this one a try. I think you’ll really like it. Enjoy and thanks for reading!


Roasted Vegetables in Dutch Oven

Related posts:

  1. Roasted Vegetables with Lemon-Caper Vinaigrette Recipe
  2. Quinoa with Sweet Potato, Dried Cherries & Maple Vinaigrette Salad Recipe
  3. Kale with Sweet Potato & Maple Vinaigrette Salad Recipe
  4. Sweet Tsimmes Recipe with Carrots, Sweet Potato & Caramelized Onion
  5. Roasted Sweet Potato & Apple on Baby Greens Salad Recipe

Filed Under: Side Dishes

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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