Roasted Root Vegetables with Thyme and Marjoram Vinaigrette

Bon Appétit, November 2002

10 Servings

  Amount  Measure   Ingredient
--------  -------   --------------------------------
                    Nonstick vegetable oil spray
       9  Tbl       extra-virgin olive oil
   2 1/2  Tbl       chopped fresh thyme
   2 1/2  Tbl       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, but 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  Tbl       balsamic vinegar
       3  Tbl       chopped fresh parsley
       2  tsp       grated lemon peel
                    Fresh parsley sprigs


Position 1 rack in top third and 1 rack in bottom third of oven
and preheat to 425 degrees 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 degree F. oven about 15 minutes, or microwave on high until
heated through, about 6 minutes, before continuing.)


Whisk balsamic vinegar, remaining 3 tablespoons oil, 1/2 tablespoon
thyme, and 1/2 tablespoon 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.

You can find more Bon Appétit recipes at the Epicurious Food web site.

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