Ingredients
- Non-stick vegetable spray
- 9 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Chopped Fresh Thyme
- 1 1/2 tsp Chopped Fresh Thyme
- 2 Tbsp chopped fresh majoram
- 1 1/2 tsp chopped fresh majoram
- 2 lbs Medium Yams , peeled, halved lengthwise, then cut crosswise into 1/4 to 1 1/2 inch pieces
- 1 1/2 lbs Carrots , peeled, cut into 3/4 inch thick rounds (about 4 cups)
- 1 1/2 parsnips , peeled, cut into 3/4 inch thick rounds (about 4 cups)
- 1 1/2 lbs rutabagas , peeled, cut into 1/2 inch pieces (about 4 cups)
- 2 Med size red onions (about 1 lb) , peeled, root ends left intact, cut into 1/2 inch thick wedges.
- 3 Tbsp Balsamic Vinegar
- 3 Tbsp Chopped Fresh Parsley
- 2 tsp Grated Lemon Peel
- Fresh Parsley Sprigs
Servings:
Instructions
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F.
- 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°F 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.
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