This is a sensational, flavorful, and hands-off way to cook all kinds of vegetables. Play with what’s in season; just make sure to chop or dice everything to the same size so that they cook evenly. I salt them lightly in the beginning, as roasting vegetables naturally brings out their flavor, and I find that it’s better to taste at the end and adjust as needed.
- 1 1/2 pound parsnips (about 4 to 5), peeled and cut into 2-by-1/2-inch strips
- 1 pound carrots, peeled and cut into 2-by-1/2-inch strips
- 1/2 pound Yukon gold potatoes, cut into 6 to 8 wedges
- 1 Spanish or red onion, peeled and cut into 8 wedges
- 1/4 cup olive oil
- 4 to 6 sprigs fresh thyme
- Salt and freshly ground pepper to taste
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon mayonnaise
- 1 teaspoon Dijon mustard
- 4 tablespoons capers, drained
In a roasting pan, spread the vegetables out in a single layer. Drizzle with the olive oil, add the thyme, season with salt and pepper, and toss with your hands to coat. Roast in the oven for about 60 to 80 minutes, stirring halfway through or until the vegetables are soft (use a fork to test for doneness) and slightly caramelized on the edges.
In a small bowl, whisk together the ingredients for the vinaigrette and set it aside until ready to serve.
Take the vegetables out of the oven and dress immediately with the vinaigrette. Taste to adjust seasonings and serve hot.
