Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- black pepper
- capers, small 4 tbsp
- cherry tomatoes 30 pieces
- Dijon mustard 0.25 tsp
- head of garlic 1 piece
- lemon juice 2 tbsp
- maple syrup 0.5 tsp
- olive oil 120 ml
- olive oil 2 tbsp
- parsnips 4 pieces
- red onions 4 pieces
- rosemary 2 sprigs
- salt
- sesame seeds, toasted 1 tbsp
- Süßkartoffeln 2 pieces
- thyme 4 sprigs
preheat
🌡️ 190°C
halve
halve crosswise
cut
cut each half lengthwise into six wedges
mix
add to the dish with the parsnips and onions and mix everything well
roast
roast for 40-50 minutes until golden brown
🌡️ 190°C ⏱️ 45 min
mix
roast
🌡️ 190°C ⏱️ 10 min
stir
pour
Umrühren
stir well, taste, and adjust seasoning if needed
sprinkle
sprinkle with toasted sesame seeds
serve
divide
cut into two or three pieces depending on length, then halve or quarter each piece to about 5 cm long and 1.5 cm wide
cut
cut each into six wedges
mix
distribute
spread out in a large baking dish
roast
🌡️ 190°C ⏱️ 20 min
sesame seeds, toasted
1 tbsp
preheated oven
divided parsnips
onion wedges
vegetables in baking dish
roasted parsnips and onions
sweet potato wedges
cooked vegetables
final vegetables
caper vinaigrette
stirred vegetables
Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette
parsnips
4 pieces
peel
peel the parsnips
red onions
4 pieces
peel
peel the onions
Süßkartoffeln
2 pieces
Einkürzen
trim both ends
cherry tomatoes
30 pieces
halve
lemon juice
2 tbsp
capers, small
4 tbsp
maple syrup
0.5 tsp
Dijon mustard
0.25 tsp
olive oil
2 tbsp
salt
olive oil
120 ml
thyme
4 sprigs
rosemary
2 sprigs
head of garlic
1 piece
salt
black pepper
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