Roasted Root Vegetables With Herb Vinaigrette
By: Yuna Wu
Published: Monday, November 30, 2009 - 2:32pm

Ingredients




Nonstick vegetable oil spray
9 tablespoons extra-virgin olive oil
2 tablespoons plus 1 ½ teaspoons chopped fresh thyme
2 tablespoons plus 1 ½ teaspoons chopped fresh marjoram
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.

About


A gorgeous, colorful dish as delicious as it looks.  
Adapted from Bon appetit (November, 2002)