Medley of Root Vegetables with Cipolline Onions and Herbs

Name: Medley of Root Vegetables with Cipolline Onions and Herbs
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

By Jeanne Thiel Kelley

October 31, 2001

Recipe notes