roasted carrots and sweet potatoes with caper vinaigrette

As I sit alone in the kitchen writing this post waiting for two pizzas to cook in the oven, I am reminded on how much I love cooking with other people (only if they know how). This recipe was the first time in a long time that Andi and I got to cook together. Andi decided to introduce Mikayla and I to firefly sweet tea vodka, and we though it would be fun to a have a few before we opened a couple bottles of wine. Smart move for Wednesday night (sorry Erin (boss), if you are reading this). We had this with lemon butter sole over polenta, which i will eventually blog. The vinaigrette really brings this dish together, and it is truly delicious.

Ingredients

4 carrots/parsnips

4 medium red onions

2/3 cup olive oil

4 thyme sprigs

2 rosemary sprigs

1 head garlic, halved horizontally

8-10 brussel sprouts, halved

salt and pepper

2 medium sweet potatoes

30 cherry tomatoes, halved

2 tbsp lemon juice

4 tbsp small capers

1/2 tbsp maple syrup

1/2 tsp dijon mustard

Preheat oven to 375. Cut carrots into 2 inches long and 1/2 inch wide.

Peel the onion and cut each in to six wedges

Place the carrots and onions in a large mixing bowl and add 1/2 cup olive oil, the thyme, rosemary, garlic, i teaspoon salt and some pepper Mix well and spread out in a large roasting pan. Roast for 20 minutes.

While carrots are cooking, cut sweet potatoes width-ways in half, then each half into six wedges. Add the potatoes to the pan with the carrots and onion and stir well. Return to oven and roast for 40-50 more minutes.

After 30 min, throw in brussel sprouts

When all the vegetables are cooked through, stir in tomatoes. Roast for another 10 minutes.

Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining 2 tablespoons oil and 1/2 teaspoon salt.

Pour dressing on top, stir well, and enjoy!