You may also like
Categories:
sweet potatoes parsnips potatoes red onions onions red peppers garlic olive oil mustard seeds white wine vinegar
Viewed: 65 - Published at: 3 years agoIngredients
- 1 pound sweet potatoes peeled, cut into 2 inch chunks
- 2/3 pound parsnips peeled, halved and cut into 4 inch pieces
- 1 pound new potatoes halved
- 2 red onions peeled and sliced
- 12 onions baby, peeled
- 2 red peppers deseeded and cut into chunks
- 4 cloves garlic unpeeled
- 2/3 cup olive oil
- 2 tablespoons mustard seeds
- 3 tablespoons white wine vinegar
Method
- Preheat oven to 400°F. Place sweet potatoes and parsnips in one or two roasting pans with potatoes, onions, peppers and garlic. Drizzle with half the oil and sprinkle with mustard seeds. Season well and roast 50 mins until all vegetables are tender.
- For the dressing, remove garlic from the pan and squeeze flesh into a small bowl. Add the vinegar and mix with a spoon into a paste. Whisk in the remaining oil and pour on the warm vegetables. Cool completely, transfer to a serving bowl and serve.
