Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette

Ingredients

• 4 parsnips (1½ lbs total)
• 4 medium red onions
• 2/3 cup California Olive Ranch extra virgin olive oil
• 4 thyme sprigs
• 2 rosemary sprigs
• 1 head garlic, halved horizontally
• salt
• black pepper
• 2 medium sweet potatoes (1¼ lbs total)
• 30 cherry tomatoes, halved
• 2 tbsp lemon juice
• 4 tbsp small capers (roughly chopped if large)
• ½ tbsp maple syrup
• ½ tsp Dijon mustard
• 1 tbsp toasted sesame seeds (optional)