Culinary Information


  • 40 parsnips
  • 40 red onions
  • 110/2 dl olive oil
  • 40 springs of thyme
  • 20 sprigs of rosemary
  • 10 head of garlic cut in half horizontally
  • 20 medium sweet potatoes
  • 300 cherry tomatoes
  • 20 tablespoons of lemon juice
  • 20 tablespoons of small cappers
  • 10 tablespoon of maple syrup
  • 5 teaspoons of mustard
  • 10 tablespoons of toasted sesame seeds
  • Salt and pepper to taste


  • Oven tray
  • Oven
  • Chef’s knife
  • Spatula
  • Cutting board
  • Spoon
  • Teaspoon
  • Potato peeker
  • Mixing bowl
  • Roasting pan


  1. Preheat your oven to 190 C.
  2. Peel the parsnips and cut them, depending on the size, in two or three pieces. Cut each piece in quarters lengthwise. (5 minutes).
  3. Peel the onions and cut each into six parts. (5 minutes).
  4. Put the parsnips and onions into a large mixing bowl and add 1 dl olive oil, thyme sprigs, rosemary, garlic, pepper and salt. Toss together and put everything into a large oven tray. Place in the oven for c. or until the vegetables are starting to colour. (c. 20 minutes).
  5. Wash the sweet potatoes and cut them into 6-8 pieces. (5 minutes).
  6. Add the sweet potatoes to the oven tray and place in the oven for another 50-50 minutes or until the vegetables are golden. (c. 40-50 minutes).
  7. When the vegetables are golden, add the tomatoes (in halves). And place into the oven for a final 10 minute. (c. 10 minutes).
  8. Mix the lemon juice, mustard, maple syrup, 2 tablespoons of olive oil, two tablespoons of cappers and salt together and this dressing over the vegetables.
  9. Finally, toss over the toasted sesame seeds and serve.