Name: Roasted Root Vegetables with Thyme and Marjoram Vinaigrette
Yield: 10 Servings
Ingredients: Nonstick vegetable oil spray; 9 tablespoons extra-virgin olive oil; 2 tablespoons plus 1 1/2 teaspoons chopped fresh thyme; 2 tablespoons plus 1 1/2 teaspoons chopped fresh marjoram; 2 pounds medium yams (red-skinned sweet potatoes), peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces; 1 1/2 pounds carrots, peeled, cut into 3/4-inch-thick rounds (about 4 cups); 1 1/2 pounds parsnips, peeled, cut into 3/4-inch-thick rounds (about 4 cups); 1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups); 2 medium-size red onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges; 3 tablespoons balsamic vinegar; 3 tablespoon chopped fresh parsley; 2 teaspoons grated lemon peel; Fresh parsley sprigs

Skip to main content

Recipe notes

Back to top