This recipe was inspired by London based chef Yotam Ottolenghi. His recipe for Roasted Parsnip and Sweet Potatoes with Caper Vinaigrette intrigued me – not because of the parsnips – I don’t care for parsnips but for the paragraph below his recipe title.

Here’s what it says:

Treat this recipe as a blueprint for an infinite number of roast vegetable dishes. The point here is to lighten up long-cooked veggies with something crisp and fresh. You can use any of your favourite vegetables – rutabaga, carrot, salsify, beetroot, cauliflower – and many other refreshing combinations at the end: chopped herbs such as basil or mint, grated lemon zest, harissa paste, crushed garlic or a mellow vinegar.

When I read this I knew immediately that Ottolenghi wants us to make this recipe our own – he was encouraging us to stray from his recipe and not take the recipe too seriously.  Essentially this is a guide with an emphasis on brightening up simple oven-roasted vegetables.

You might also like our  Carrot Feta and Mint Salad

 

 

 

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