Roasted Winter Veggies with Caper Vinaigrette

oven-roasted veggie recipe fall menu thanksgiving christmas winter hardy simple best
Roasted Veggies with Caper Vinaigrette | PHOTO Jonathan Lovekin

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.

Roasted Winter Veggies

Roasted Winter Veggies-2You might also like our  Carrot Feta and Mint Salad


vegetable recipes Ottolenghi vegetarian healthy fresh ingredients simple



Know someone who might like these recipes?  We like sharing, so please, pass them on.