Roasted Root Vegetables With Thyme And Marjoram Vinaigrette

Recipe Ingredients

		Nonstick vegetable oil spray - as needed
9 tablespoons	135ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped fresh thyme - plus
1 1/2 teaspoons	7.5ml	Chopped fresh thyme
2 tablespoons	30ml	Chopped fresh marjoram - plus
1 1/2 teaspoons	7.5ml	Chopped fresh marjoram
2 lbs	908g / 32oz	Medium yams
		= (red-skinned sweet potatoes) - peeled, halved
		Lengthwise, crosscut 1 1/4" to 1 1/2" pcs
1 1/2 lbs	681g / 24oz	Carrots - peeled, and
		Cut 3/4"-thick rounds - (abt 4 cups)
1 1/2 lbs	681g / 24oz	Parsnips - peeled, and
		Cut 3/4"-thick rounds - (abt 4 cups)
1 1/2 lbs	681g / 24oz	Rutabagas - peeled, and
		Cut 1/2" pieces - (abt 4 cups)
2		Red onions - (abt 1 lb) - peeled, root (medium)
		Ends left intact, cut 1/2"-thick wedges
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Balsamic vinegar
3 tablespoons	45ml	Chopped fresh parsley
2 teaspoons	10ml	Grated lemon peel
		Fresh parsley sprigs - for garnish

Recipe 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.

Source:
Bon Appetit, November 2002

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