Roasted Root Vegetables With Herb Vinaigrette

Ingredients

Nonstick vegetable oil spray
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
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Preparation

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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About

A gorgeous, colorful dish as delicious as it looks.

Adapted from Bon appetit (November, 2002)

Yield:

10.0 servings

Added:

Monday, November 30, 2009 - 2:32pm

Creator:

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