Roasted Winter Vegetables With Creamy Vinaigrette

Roasting vegetables brings out their natural flavors, while adding deep, caramelized sweetness. Victoria de la Maza

This is a sensational, flavorful, and hands-off way to cook all kinds of vegetables. Play with what’s in season; just make sure to chop or dice everything to the same size so that they cook evenly. I salt them lightly in the beginning, as roasting vegetables naturally brings out their flavor, and I find that it’s better to taste at the end and adjust as needed.

Serves 4 to 6 as a side dish

• 1 1/2 pound parsnips (about 4 to 5), peeled and cut into 2-by-1/2-inch strips
• 1 pound carrots, peeled and cut into 2-by-1/2-inch strips
• 1/2 pound Yukon gold potatoes, cut into 6 to 8 wedges
• 1 Spanish or red onion, peeled and cut into 8 wedges
• 1/4 cup olive oil
• 4 to 6 sprigs fresh thyme
• Salt and freshly ground pepper to taste

For the Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon mayonnaise
• 1 teaspoon Dijon mustard
• 4 tablespoons capers, drained

Preheat the oven to 350 degrees F.