Winter Vegetable Roast With Maple-Mustard Vinaigret

Name: Winter Vegetable Roast With Maple-Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1. Preheat oven to 350 degrees.
2
2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
3
3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
4
4. 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.
5
5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Saute in two batches. Remove to bowl, and set aside.
6
6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
7
7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

1170

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 medium parsnips, peeled or scrubbed, 8 medium carrots, peeled or scrubbed, 4 medium red onions, peeled and quartered, 2 heads garlic, halved, and more.

Yes, Winter Vegetable Roast With Maple-Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Winter Vegetable Roast With Maple-Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions