• Preheat the oven to 190°C (375°F).
• Peel parsnips and carrots. Cut them into sticks about 5 cm long and 0.5 cm thick.
• Peel and quarter the onions.
• Peel the garlic cloves and chop them.
• In an ovenproof dish, place the carrots, parsnips, onions and garlic. Pour a good drizzle of olive oil, add the spices, salt and pepper. Mix. Bake for 20 min.
• Meanwhile cut the sweet potatoes and potatoes in half (no need to peel them). Then cut them into quarters of about the same size.
• Add them to the vegetables that have already been cooked. Mix and return to the oven for 40 min.
• Prepare the cherry tomatoes by cutting them in half. When the vegetables are well roasted, add the tomatoes. Mix and cook for another 10 min.

For the capers sauce

• Pour the oil, maple syrup, lemon juice, mustard and capers into a container. Whisk to obtain a homogeneous sauce.
• Pour the sauce over the hot vegetables and sprinkle with sesame seeds.