Root Vegetable Salad With Roasted Garlic Dressing

• 1 lb sweet potatoes, peeled, cut into 2 inch chunks
• 2/3 lb parsnips, peeled, halved and cut into 4 inch pieces
• 1 lb new potatoes, halved
• 2 None red onions, peeled and sliced
• 12 None baby onions, peeled
• 2 None red peppers, deseeded and cut into chunks
• 4 cloves garlic, unpeeled
• 2/3 cup olive oil
• 2 tbsp mustard seeds
• 3 tbsp white wine vinegar

1. Preheat oven to 400u0b0F. Place sweet potatoes and parsnips in one or two roasting pans with potatoes, onions, peppers and garlic. Drizzle with half the oil and sprinkle with mustard seeds. Season well and roast 50 mins until all vegetables are tender.
2. For the dressing, remove garlic from the pan and squeeze flesh into a small bowl. Add the vinegar and mix with a spoon into a paste. Whisk in the remaining oil and pour on the warm vegetables. Cool completely, transfer to a serving bowl and serve.

sweet potatoes, parsnips, new potatoes, red onions, baby onions, red peppers, garlic, olive oil, seeds, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/29038 (may not work)