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Roasted Root Vegetables With Thyme And Marjoram Vinaigrette

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

Type: Vegetables
Courses: Side dish
Serves: 10 people

Recipe Ingredients

  Nonstick vegetable oil spray - as needed
9 tablespoons 135mlExtra-virgin olive oil
2 tablespoons 30mlChopped fresh thyme - plus
1 1/2 teaspoons 7.5mlChopped fresh thyme
2 tablespoons 30mlChopped fresh marjoram - plus
1 1/2 teaspoons 7.5mlChopped fresh marjoram
2 lbs 908g / 32ozMedium yams
  = (red-skinned sweet potatoes) - peeled, halved
  Lengthwise, crosscut 1 1/4" to 1 1/2" pcs
1 1/2 lbs 681g / 24ozCarrots - peeled, and
  Cut 3/4"-thick rounds - (abt 4 cups)
1 1/2 lbs 681g / 24ozParsnips - peeled, and
  Cut 3/4"-thick rounds - (abt 4 cups)
1 1/2 lbs 681g / 24ozRutabagas - 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 45mlBalsamic vinegar
3 tablespoons 45mlChopped fresh parsley
2 teaspoons 10mlGrated 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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