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Roasted parsnips and sweet potatoes with caper vinaigrette from Plenty (page 16) by Yotam Ottolenghi

  • sesame seeds
  • capers
  • rosemary
  • garlic
  • maple syrup
  • red onions
  • sweet potatoes
  • thyme
  • cherry tomatoes
  • parsnips

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Notes about this recipe

  • StoicLoofah on January 13, 2018

    Really enjoyed this recipe. I think it was my first time cooking with parsnips, and I liked them. I made it on a baking sheet with my silpat down, but there was a ton of liquid that came off of it and ran everywhere. Next time, I think I might try turning on convection to see if it crisps up the vegetables differently

  • KarinaFrancis on December 25, 2017

    This was a hit at the Christmas table, especially with the silver fox who has just “discovered” sweet potato. I used white and gold sweet potato and left out the parsnips, and agree with previous reviewers, the dressing really makes it. Next time I’ll use a bigger pan so the veg really roast. We had leftovers last night as a salad on a bed of rocket. (Photo)

  • Jane on June 06, 2017

    I followed the recipe exactly as I always like to do that the first time I make a recipe (though like other reviewers I used less oil). I wouldn't leave the skin on the sweet potatoes again unless they were a thin-skinned variety. I had to remove the skins off the wedges as they were inedible. It's definitely the dressing that makes this more interesting. I added half a finely chopped preserved lemon as I thought that went well with the capers. I like stephengk's idea of serving this with halloumi.

  • stephengk on May 28, 2017

    Served with fried halloumi. The sweetness of the dish worked well with sharp tangy cheese. Have subbed carrots for sweet potatoes.

  • finebec on May 02, 2017

    My first impression was of a good simple recipe made unusual by the addition of the garlic heads. Then I made it in a Cuisinart roasting pan and became something else again, something excellent. I would however swap the parsnips for another vegetable. They are an acquired taste. And one member of my family has just not acquired It.

  • twoyolks on February 09, 2017

    This is just roasted vegetables with a caper-heavy dressing. I don't think the vinaigrette really added that much and the selection of vegetables was merely fine.

  • eliza on January 31, 2017

    A nice mix of veggies, capers, and sharp/sweet dressing. I used less oil. Liked it.

  • raybun on January 31, 2017

    Another rave review here. We loved this, and the capers managed to go unnoticed by the suspicious 9 year old. I added a small squash that needed eating to the mix. I will bookmark this recipe in my 'favourites' file.

  • Rutabaga on March 30, 2014

    This combination of rich roasted vegetables and lemony vinaigrette was incredible. While we aren't big fans of sweet potatoes (except as fries or tempura), I decided to try it with the vegetables as written in the recipe, and both my husband and I loved it. Getting to squeeze the soft roasted garlic on top is definitely a bonus. This would also look gorgeous as a holiday vegetable dish, and the vegetables are very appropriate for winter.

  • TrishaCP on June 27, 2013

    This works exactly as advertised in perking up roasted veg with the acid hit of the vinaigrette. Really wonderful dish.

  • eselque on August 04, 2012

    I used cauliflower, yellow onions, and sungold tomatoes. The cauliflower only needed to roast for about 20 minutes, then another 10 with the tomatoes. It was delicious.

  • Laura on December 01, 2011

    Pg. 16. This was really good, and even better on the morning of the second day for breakfast! And I'm looking forward to more leftovers for dinner tonight -- this does make an enormous quantity. It's quite a versatile recipe in that you can basically use any root vegetable in this dish. I did stick with the parsnips and sweet potatoes because I had a lot of both and needed to use them up. I really liked that none of the vegetables burned; the cooking times and temperature seemed to be about perfect. The amount of olive oil seemed excessive to me, so I did halve the amount that was tossed with the vegetables. In the future, I would add the garlic cloves separately. To cut down on fat, I might also skip the vinaigrette, although not the capers -- they're a really nice addition. I did not add the sesame seeds.

  • ComeUndone on May 20, 2011

    One of my favourite way to enjoy parsnips. Incredible mix of flavours. http://www.flickr.com/photos/wscwong/5669866147/

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