- 4 parsnips (around 700 g in total)
- 2 red onions
- 90 ml olive oil
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 1 head garlic, cut in half horizontally
- Salt and black pepper
- 2 sweet potatoes (around 600g)
- 20 cherry tomatoes, halved
- 2 tbsp white-wine vinegar
- 2 tbsp baby capers (or larger ones roughly chopped)
- 1 tsp mustard
- 1 tbsp toasted sesame seeds
Preheat the oven to 180C/350F/ gas mark 4. Peel the parsnips and cut them into two or three segments, depending on their lengths. Cut each piece lengthways into two or four – you want pieces that are roughly 5cm long and 1.5cm wide. Top and tail the onions, peel them and cut each into six wedges.
Place the parsnips and onions in a large mixing bowl and add 60ml of olive oil, the thyme, rosemary, garlic, a teaspoon of salt and some pepper. Mix and spread out on a large roasting tin. Roast for 35 minutes.
While the parsnips are cooking, top and tail the sweet potatoes. Cut them (with their skins) into two widthways and then cut each half into six wedges. Add the potatoes to the tray with the parsnips and onions, stir and return to the oven for another 35-45 minutes.
Once all the vegetables are cooked through and golden brown, stir in the halved tomatoes and return to the oven for another 10 minutes.
Whisk together the vinegar, capers, mustard, 30ml of oil and half a teaspoon of salt, and pour over the roasting vegetables the moment they come out of the oven. Stir, taste and adjust the seasoning as necessary. Scatter the sesame seeds over the top and serve straight from the tin.