Roasted root veges with tangy dressing

Doug Sherring

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

1. 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

1. Whisk all ingredients together until emulsified. Season with salt and pepper and adjust as necessary.

To assemble

1. 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

roasted greens with mint and lemon