Roasted root veges with tangy dressing
By
VIEW PROFILEDelaney Mes
This is a flexible recipe, you can use whatever root vegetables you wish.
For the vegetables
| 2 | Kumara (Main) |
| 200 g | Yams |
| 2 | Parsnips |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Runny honey |
For the dressing
| 1 Tbsp | Dijon mustard, or wholegrain |
| 3 Tbsp | Extra virgin olive oil |
| 1 Tbsp | White wine vinegar |
To assemble
| ½ | Red onions, thinly sliced |
| 1 Tbsp | Capers |
| 1 small handful | Fresh herbs |
Directions
To make the vegetables
- Cut the vegetables into chunks and lay out on a roasting tray. Drizzle with olive oil, salt and pepper, and honey. Toss to combine, then roast at 190C for about 40 minutes, tossing them part way through.
To make the dressing
- Whisk all ingredients together until emulsified. Season with salt and pepper and adjust as necessary.
To assemble
- When ready to assemble, place the vegetables in a bowl, drizzle over the dressing, and toss with the capers and the red onion. Lay out on a serving dish and garnish with the herbs.
Also try Delaney's