Medley Of Root Vegetables With Cipoline Onions And Herbs

Recipe Ingredients

		Nonstick vegetable oil spray
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh marjoram
1 teaspoon	5ml	Chopped fresh rosemary
2		Garlic cloves - minced
1/4 cup	59ml	Extra-virgin olive oil
12		Unpeeled baby beets - (abt 1" dia ea) - trimmed
1 lb	454g / 16oz	Turnips - (abt 4) - peeled, each
		Cut into 6 wedges
1 3/4 lbs	794g / 28oz	Rutabagas - (abt 4) - peeled, each
		Cut into 10 wedges
2 lbs	908g / 32oz	Carrots - peeled, halved
		Lengthwise, cut 2" lengths - (abt 4 1/2 cups)
2 1/2 lbs	1135g / 40oz	Parsnips - peeled, halved
		Lengthwise, cut 2" lengths - (abt 5 cups)
8 oz	227g	Cipolline onions - peeled
		= (or boiling onions)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Canned low-salt chicken broth
2 tablespoons	30ml	Balsamic vinegar

Recipe Instructions

Preheat oven to 425 degrees. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl.

Transfer 1 1/2 tablespoons herb-oil mixture to medium bowl; add beets and toss to coat. Add remaining vegetables to herb-oil mixture in large bowl; toss to coat.

Transfer vegetables and beets to prepared baking sheet, placing beets in 1 corner to avoid coloring other vegetables. Sprinkle vegetables with salt and pepper. Roast until brown and tender, stirring once, about 40 minutes.

Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, November 2001

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