Roasted Root Vegetables With Herb Vinaigrette
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
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.