A gorgeous, colorful dish as delicious as it looks.
Adapted from Bon appetit (November, 2002)
Nonstick vegetable oil spray
9 tablespoons extra-virgin olive oil
2 pounds medium yams (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 rutabagas, peeled, cut into ½-inch pieces (about 4 cups)
2 medium-size red onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
Fresh parsley sprigs
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.
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 the still hot roasted vegetables.
Sprinkle with chopped parsley and lemon peel.
Transfer to platter; garnish with parsley sprigs.
Serve hot or at room temperature.