Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette

The star of this recipe really is the lemony caper vinaigrette used to dress roasted sweet potatoes, parsnips, onions and garlic. I think any combination of root vegetables that you may have on hand would do but don't omit the fresh tomatoes that are added towards the end of roasting, as they provide the dish with a wonderful freshness.

This is yet another recipe from this book where the author is very - and unnecessarily - heavy-handed with the oil. I reduced the olive oil to 3 tbsp (dressing included) from the 2/3 cup(!) listed in the recipe without there being any detrimental effects on the dish.

Apart from that one complaint, the recipe is easy, versatile and tastes great!