Last week we shared with you an amazing paleo roast chicken recipe, so now it’s only fair to let you in on our super amazing paleo roast veges recipe!
We adapted this recipe from Plenty by Yotam Ottolenghi. The Ottolenghi cookbooks are somewhat legendary in my kitchen. I can’t explain it, but it just feels like every time I cook something from them it’s an absolute success – and I can’t say that about many cookbooks! The epic amount of instructions certainly helps – this easy vege dish contains no less than five paragraphs to follow, including exactly how to cut each vegetable so it looks the best.
Yotam’s food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. I’ve been to his cafe in London and it is absolutely incredible – the piles of salads and vege dishes is a treat for the eyes and tastebuds, and has inspired many cooks and cafes since. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. The food is vibrant and flavoursome – I would highly recommend any of his cookbooks (I have almost all of them!) but if you’re going to get just one, then Plenty should be it.
The original recipe is titled ‘Roasted parsnips and sweet potatoes with caper vinaigrette’ but we adapted it into the best paleo roast veges ever recipe by adding a few more vege options and swapping out some of the ingredients in the vinaigrette. I would recommend using any root vegetables for this – the real hero is the vinaigrette, so get creative and pick your fave veges and you will be sure to end up with a killer dish!
We highly recommend pairing this with our fave paleo roast chicken recipe – the combination of flavours is absolutely divine and makes the perfect base to a dinner party. However, it’s important that you read both recipes fully before starting – the timing of each dish and making sure they’re in the right spot in the oven is absolutely crucial!
- 4 parsnips (around 700g in total)
- 4 red onions
- 150ml olive oil or cocout oil
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 1 head garlic, cut in half horizontally
- Salt and black pepper
- 2 sweet potatoes (around 600g)
- 20 cherry tomatoes, halved
- 2 tbsp white-wine vinegar
- 4 tbsp baby capers
- 1/2 tbsp maple syrup, honey or coconut nectar
- 1 tsp mustard Dijon mustard (check for hidden sugars)
- 1 tbsp toasted sesame seeds
- Preheat the oven to 180C. Peel the parsnips and cut them into two or three segments, depending on their lengths. Cut each piece lengthways into two or four - you want pieces that are roughly 5cm long and 1.5cm wide. Top and tail the onions, peel them and cut each into six wedges.
- Place the parsnips and onions in a large mixing bowl and add 60ml of olive oil, the thyme, rosemary, garlic, a teaspoon of salt and some pepper. Mix and spread out on a large roasting tin. Roast for 35 minutes.
- While the parsnips are cooking, top and tail the sweet potatoes. Cut them (with their skins) into two widthways and then cut each half into six wedges. Add the potatoes to the tray with the parsnips and onions, stir and return to the oven for another 35-45 minutes.
- Once all the vegetables are cooked through and golden brown, stir in the halved tomatoes and return to the oven for another 10 minutes.
- Whisk together the vinegar, capers, mustard, 30ml of oil and half a teaspoon of salt, and pour over the roasting vegetables the moment they come out of the oven. Stir, taste and adjust the seasoning as necessary. Scatter the sesame seeds over the top and serve straight from the tin.