Roasted Veg with Caper Dressing

This is my take on a Ottolenghi recipe from “Plenty“.

You’ll find the recipe here, although the vinaigrette is different in the book.

In the book, the vinaigrette consists of

2 tbsp lemon juice
4 tbsp small capers
1/2 tbsp maple syrup
1/2 tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)

I varied vegetables, using multicoloured carrots instead of the sweet potatoes.

It’s a terrific and simple dish.