Lunch: Winter Vegetable Roast with Maple-Mustard Vinaigrette

Recipe by Peter Kaminsky Why do I love roast winter vegetables? For starters, because they are fresh, local, and seasonal. Unlike summer produce, they keep for a long time without losing most of their flavor. They feel like winter food: hearty, substanti

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Lemon

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Ingredients

8 medium parsnips, peeled or scrubbed
8 medium carrots, peeled or scrubbed
4 medium red onions, peeled and quartered
2 heads garlic, halved
1/2 cup plus 4 tablespoons olive oil
8 sprigs fresh thyme
4 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
40 cherry tomatoes, halved
4 tablespoons lemon juice
4 tablespoons capers, roughly chopped
1 tablespoon maple syrup
1 teaspoon Dijon mustard

Instructions

Preheat oven to 350 degrees.
Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

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