Recipe for Roasted Root Vegetables with Thyme and Marjoram Vinaigrette 
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Yield:
10
Ingredients:
Amount Ingredient
Nonstick vegetable oil spray as needed
9 tbl extra-virgin olive oil
2 tbl chopped fresh thyme plus
1/2 tsp chopped fresh thyme
2 tbl chopped fresh marjoram plus
1/2 tsp chopped fresh marjoram
2 lb medium yams
(red-skinned sweet potatoes) peeled, halved
lengthwise, crosscut 1 1/4" to 1 1/2" pcs
1/2 lb carrots peeled, and
cut 3/4"-thick rounds - (abt 4 cups)
1/2 lb parsnips peeled, and
cut 3/4"-thick rounds - (abt 4 cups)
1/2 lb rutabagas peeled, and
cut 1/2" pieces - (abt 4 cups)
2 med red onions - (abt 1 lb) peeled, root
ends left intact, cut 1/2"-thick wedges
Salt to taste
Freshly-ground black pepper to taste
3 tbl balsamic vinegar
3 tbl chopped fresh parsley
2 tsp grated lemon peel
Instructions:
Instructions: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425 degrees. 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. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350 degree oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)

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 roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

This recipe yields 10 servings.

Comments: These delicious vegetables can be served at room temperature or hot from the oven.

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