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Roasted Root Vegetables with Thyme and Marjoram Vinaigrette

3 3 3 3 3 5
10
Recipe by
Epicurious Epicurious

Ingredients

  • vegetable oil spray (nonstick)
  • 9 tbsps extra-virgin olive oil
  • 2 tbsps chopped fresh thyme (1 12 teaspoons)
  • 2 tbsps fresh marjoram (1 12 teaspoons chopped)
  • 2 lbs yams (sweet potatoes peeled halved lengthwise then cut crosswise into 1 14 to 1 12 inch pieces)
  • 1 12 lbs carrots (peeled cut into 34 inch thick rounds about 4 cups)
  • 1 12 lbs parsnips (peeled cut into 34 inch thick rounds about 4 cups)
  • 1 12 lbs rutabagas (peeled cut into 12 inch pieces about 4 cups)
  • 2 red onions (1 pound peeled root ends left intact cut into 12 inch thick wedges)
  • 3 tbsps balsamic vinegar
  • 3 tbsps fresh parsley (chopped)
  • 2 tsps lemon peel (grated)
  • 1 sprig fresh parsley
Servings
10 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 300 Calories from Fat 110
% Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 70mg 3%
Potassium 1290mg 37%
Total Carbohydrate 46g 15%
Dietary Fiber 10g 40%
Sugars 12g
Protein 4g
Vitamin A 210%
Vitamin C 80%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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