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Recipes

Medley of Root Vegetables with Cipolline Onions and Herbs

By Jeanne Thiel Kelley

Recipe information

  • Yield

    8 to 10 Servings

Ingredients

Nonstick vegetable oil spray

1

tablespoon chopped fresh thyme

1

tablespoon chopped fresh marjoram

1

teaspoon chopped fresh rosemary

2

garlic cloves, minced

1

/4 cup extra-virgin olive oil

12

unpeeled baby beets (each about 1 inch in diameter), trimmed

1

pound turnips (about 4), peeled, each cut into 6 wedges

1

3/4 pounds rutabagas (about 4), peeled, each cut into 10 wedges

2

pounds carrots, peeled, halved lengthwise, cut into 2-inch lengths (about 4 1/2 cups)

2

1/2 pounds parsnips, peeled, halved lengthwise, cut into 2-inch lengths (about 5 cups)

8

ounces cipollinie onions* or boiling onions, peeled

1

/3 cup canned low-salt chicken broth

2

tablespoons balsamic vinegar

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°F. 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.

    Step 2

    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.

    Step 3

    *Available at specialty foods stores and some supermarkets.

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