Orange Sesame or Poppy Seed Roasted Vegetables

This doesn't look like much. With winter light well and truly here (dark by 4pm anyone?) it's kind of hard to get good shots and this was the best of a bad bunch. I've said numerous times already that there's LOT'S of roasted veggies being eaten around here and there is! This was a lovely take on an old favourite though.

Orange Sesame or Poppy Seed Roasted Vegetables
Veganized and Adapted from Vegetables~Best Ever Vegetable Recipes

500g Baby Potatoes, unpeeled and halved, or quartered if large
2 Parsnips, peeled and cut into 2cm pieces
1 Swede (Rutabaga), peeled and cut into 2cm pieces
500g orange Sweet Potato, peeled and cut into 2cm pieces
6 Shallot Bulbs or Pickling Onions, peeled and halved
1/3 cup Oil (you can reduce this, I used approximately 3/4 of that amount)
1 Tbsp Black Sesame Seeds (or Poppy Seeds, I used black sesame)

Orange Dressing:
1/2 cup fresh squeezed Orange Juice
1 clove Garlic, crushed
1 Tbsp Dijon Mustard
1 tsp White Wine Vinegar
1 tsp Sesame Oil

Heat the oven to 200C. Prepare vegetables and place in a deep baking dish. (You can pre-steam your veggies before doing this if you choose. I always steam mine for 5-8 minutes to start the cooking process off, it means you don't get those burned but still hard veggies). Pour over oil and toss gently. Bake for 50 minutes to an hour, turning and stirring the veggies once or twice during the cooking process.

Combine all dressing ingredients in a small bowl or glass jar and whisk or shake to combine.

Pour the dressing over the vegetables when you take them out of the oven and toss gently to coat them. Serve immediately.