Categories: April

Ingredients

• 600g potatoes, scrubbed and cut into even chunks
• 600g sweet potatoes, scrubbed and cut lengthways into wedges
• 3 parsnips, scrubbed and quartered
• 4 red onions, unpeeled and halved
• 8 garlic cloves, unpeeled
• 1/2 tsp dried oregano
• 8 small sprigs fresh thyme
• 8 small sprigs fresh rosemary
• 2 tbsp olive oil
• 4 small tomatoes
• 1 tbsp red wine vinegar
• 4 tbsp extra-virgin olive oil
• 1 tbsp small capers, rinsed
• 1 tbsp Dijon mustard

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the potatoes, sweet potatoes, parsnips and red onions into a large baking tray. Mix in the garlic, oregano, half the thyme, half the rosemary and the olive oil. Season to taste. Roast for 90 minutes, turning occasionally, until well-browned and tender. (Remove anything that is over-cooking and set aside, covered, to keep warm.) Add the tomatoes and cook for a further 30 minutes.

2. Meanwhile, make the dressing. Whisk the vinegar, extra-virgin olive oil, capers and mustard until creamy. Season.

3. Arrange the roasted veg in a pile on 4 warmed plates and drizzle with the dressing. Garnish with the remaining thyme and rosemary. Squeeze the garlic from their skins with your fingers as you eat.

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