Roasted Root Vegetables With Herb Vinaigrette

Foodista
Roasted Root Vegetables With Herb Vinaigrette
13
85

Ingredients

  • vegetable oil spray (Nonstick)
  • 9 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons fresh marjoram (chopped)
  • 2 pounds yams (medium, red-skinned sweet potatoes, peeled, halved lengthwise, then cut crosswise into 1 ¼- to 1 ½)
  • 1 1/2 pounds carrots (peeled, cut into ¾-inch-thick rounds, about 4 cups)
  • 1 1/2 pounds parsnips (peeled, cut into ¾-inch-thick rounds, about 4 cups)
  • 1 1/2 pounds rutabaga (peeled, cut into ½-inch pieces, about 4 cups)
  • 2 red onion (medium-size, about 1 pound, peeled, root ends left intact, cut into 1/2-inch-thick wedges)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons fresh parsley (chopped)
  • 2 teaspoons grated lemon peel
  • parsley sprigs (Fresh)

Directions

  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F.
  2. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl.
  3. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets.
  4. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.
  5. Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl.
  6. Drizzle over the still hot roasted vegetables.
  7. Sprinkle with chopped parsley and lemon peel.
  8. Season with more salt and pepper, if desired.
  9. Transfer to platter; garnish with parsley sprigs.
  10. Serve hot or at room temperature.
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