I nabbed and tweaked this recipe from the beautiful book Plenty by Yotam Ottolenghi. The pictures in his cookbook are literally dazzling. However, I discovered in the book’s reviews that another cook had confirmed my own Cardinal Rule – “ignore the directions, rather, be inspired.” For her, the recipes in Plenty simply didn’t “work.” So here is my own delicious rendition: the always reliable, caramelized musk of roasted roots with a tangy maple dressing, and a surprising sesame-caper twist!
- 5 medium to large carrots, quartered and cut into 2-inch sticks
- 4 medium to large parsnips, quartered and cut into 2 in. sticks
- 2 medium yellow onions, cut into coarse slices (don’t bother separating)
- 5 cloves garlic, peeled and halved
- 4–5 sprigs each rosemary & thyme
- a light sprinkle of sea salt (always best to salt less at first, than more when you serve)
- a light sprinkle of freshly ground pepper
- 2–3 tablespoons olive oil, or enough to coat all the vegetables
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons fresh-squeezed lemon juice
- 1 1/2 tablespoons capers with juices
- 1/2 tablespoons maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons sesame seeds
- Preheat the oven to 375.
- Prepare the vegetables and transfer to a bowl. Mix with olive oil, spices, and herbs. If using sprigs of herbs, some of the leaves will be knocked off the stem and mixed in – that’s great! Keep the stems in the mixture for now. I like to mix with my (clean) hands to make sure the veggies are nicely coated. Transfer to a baking sheet (no need to line with foil or grease).
- Roast in the oven for approximately 45 minutes, or until vegetables are golden but still crunchy! (Try one).
- Meanwhile, prepare the dressing.
- Mix the liquid ingredients and spices in a bowl. Whisk vigorously with a fork or spatula and set aside.
- Toast the sesame seeds in a small, non-greased pan over medium heat. Be very attentive or they will burn. When they start popping, take them off.
- In a bowl, mix the roots with the dressing. Serve and sprinkle with sesame seeds. Enjoy!