Roasted Root Vegetables With Herb Vinaigrette

Roasted Root Vegetables With Herb Vinaigrette


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)


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