Roasted Root Vegetables
Wonderful medley of flavors, potentially a meal in itself. Served at the Weathers Wine cellar. Recipe courtesy of Jean Weathers.
Ingredients
  • Non-stick vegetable spray
  • 9Tbsp Extra Virgin Olive Oil
  • 2Tbsp Chopped Fresh Thyme
  • 1 1/2tsp Chopped Fresh Thyme
  • 2Tbsp chopped fresh majoram
  • 1 1/2tsp chopped fresh majoram
  • 2lbs Medium Yams, peeled, halved lengthwise, then cut crosswise into 1/4 to 1 1/2 inch pieces
  • 1 1/2lbs 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 1/2lbs 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.
  • 3Tbsp Balsamic Vinegar
  • 3Tbsp Chopped Fresh Parsley
  • 2tsp Grated Lemon Peel
  • Fresh Parsley Sprigs
Instructions
  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F.
  2. Spray 2 large rimmed baking sheets with nonstick spray.
  3. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl.
  4. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat.
  5. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets
  6. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature.
  7. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)
  8. Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl.
  9. Drizzle over roasted vegetables.
  10. Sprinkle with chopped parsley and lemon peel.
  11. Season with more salt and pepper, if desired.
  12. Transfer to platter; garnish with parsley sprigs
  13. Serve hot or at room temperature.