It’s that time of year: Thanksgiving! As a home cook and baker, I LOVE Thanksgiving. I love getting the chance to make all of my favorite dishes and to experiment with new recipes. Getting creative at Thanksgiving is always fun, especially when you’re a vegetarian! One of my favorite Thanksgiving dishes is roasted root vegetables, so it just felt right to make Roasted Parsnip and Sweet Potatoes with Caper Vinaigrette (pg. 16) tonight, in anticipation of the main event.
This recipe was super easy, but, since it requires roasting the veggies, it took a long time from start to table. It’s a good thing I was also making pumpkin bread and candied pecans for various upcoming Thanksgiving get togethers! 😉
I started with roasting the onions and parsnips, then added the sweet potatoes, and finally, at the very end, added the tomatoes.
In the meantime, I made the vinaigrette. I was worried, both with salt and capers, that it would be overly salty (I am not a huge salt fan), but the sweetness of the maple syrup and the spice from the mustard evened out the flavors nicely.
It was especially tasty when drizzled over the already rosemary and thyme seasoned roasted veggies! I sprinkled the sesame seeds on top and quickly spooned a heaping portion onto my plate. My house smelled so good, it took real willpower to not dig-in right away and let it cool a bit! But when I finally did, it was delicious! As I mentioned, I love roasted root veggies and have made them for several years at Thanksgiving and various other dinner parties (or just for myself), but I have to say that this recipe tops even my best efforts. The vinaigrette really made it. 5 stars for a yummy and timely meal.
Mine (L) and Chef’s (R; pg. 17)