Roasted Vegetables with Vinaigrette

Picture is on its way. I made this and it was eaten before I could get the photo 😂

We made this vinaigrette in a cooking class spring of 2019. Make yours with your family’s tastes in mind and it will be fabulous.

To serve 4 you’ll want about 4 total pounds of vegetables.

3 pounds total: parsnips, turnips, sweet potato, golden potato, red potato, cabbage

1/2 cup olive oil

1.5 pounds red onion (yellow onion works, but there is something fabulous about marrying vinegar and red onion)

A combination of herbs, choose 2 that appeal to you: 4 sprigs thyme, 2 sprigs rosemary, a handful of parsley or basil. Rocket or arugula works too. Herbs de province would work great if you’ve nothing fresh on hand

1 head garlic with its top sliced off

The juice of a lemon or 2-3 tablespoons bottled. The zest would roast beautifully if you have it. Sliver the zest off with a vegetable peeler.

4 Roma tomatoes sliced or 2 cups cherry or grape tomatoes, halved. Red bell peppers are a nice stand in.

3-4 tablespoons capers, caper berries, green olives (like castelvetratro)

2 teaspoons of something sweet-maple syrup, honey, agave

1 tsp Dijon, Coleman’s or other favorite mustard

Salt and pepper to taste

slivered almonds, pistachios, sesame seeds, hemp seeds or pumpkin seeds if desired.

Preheat the oven to 375°. Prepare your pan with the sill pat or parchment. Trim your starchy vegetables (some skin is good) and cut them into similar sized pieces. Place in a large bowl. Peel and cut your onions into wedges (8 per onion). If using cabbage, slice into steaks. Mix 2/3 of your oil, your herbs, and garlic. Drizzle over the vegetables. Place on prepared pan. Roast for 40 minutes. Turn and roast for 20 more minutes. Add your tomatoes or peppers and lemon zest. Roast for 10 more minutes.
Prepare vinaigrette with remaining ingredients. Pour over vegetables after removing from oven. Garnish with seeds or nuts.

Smell and gaze at your beautiful creation before enjoying! Digestion begins with the eyes.