Roasted Root Vegetables With Thyme and Marjoram Vinaigrette

Name: Roasted Root Vegetables With Thyme and Marjoram Vinaigrette
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: vegetable oil cooking spray; 133.10 ml extra virgin olive oil; 29.58 ml chopped fresh thyme; 7.39 ml chopped fresh thyme; 29.58 ml chopped fresh marjoram; 7.39 ml chopped fresh marjoram; 907.18 g medium yams, peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces (red-skinned sweet potatoes); 680.38 g carrots, peeled, cut into 3/4-inch-thick rounds (about 4 cups); 680.38 g parsnips, peeled, cut into 3/4-inch-thick rounds (about 4 cups); 680.38 g rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups); 2 medium red onions, peeled, root ends left intact, cut into 1/2-inch-thick wedges (about 1 pound); 44.37 ml balsamic vinegar; 44.37 ml chopped fresh parsley; 9.85 ml grated lemon peel; fresh parsley sprig

Submitted by Mizzy

"Source: Bon Appetit, November 2002"

Download

Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 10

ingredients

vegetable oil cooking spray
133.10 ml extra virgin olive oil
29.58 ml chopped fresh thyme
7.39 ml chopped fresh thyme
29.58 ml chopped fresh marjoram
7.39 ml chopped fresh marjoram
907.18 g medium yams, peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces (red-skinned sweet potatoes)
680.38 g carrots, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
680.38 g parsnips, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
680.38 g rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups)
2 medium red onions, peeled, root ends left intact, cut into 1/2-inch-thick wedges (about 1 pound)
44.37 ml balsamic vinegar
44.37 ml chopped fresh parsley
9.85 ml grated lemon peel
fresh parsley sprig

directions

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)
Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.