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Roasted Root Vegetables
Wonderful medley of flavors, potentially a meal in itself.

Served at the Weathers Wine cellar.  Recipe courtesy of Jean Weathers.
Quantity Ingredients Preparation Notes
  Non-stick vegetable spray
  •   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.
9 Tblsp extra virgin olive oil
2 Tblsp + 1 1/2 teasp chopped fresh thyme
2 Tblsp + 1 1/2 teasp 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 lbs parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
1 1/2 lbs rutabagas peeled, cut into 1/2 inch pi9eces (about 4 cups)
2 Med size red onions (about 1 lb), peeled, root ends left intact, cut into 1/2 inch thick wedges.
3 Tblsp balsamic vinegar
3 Tblsp chopped fresh parsley
2 teasp grated lemon peel
  Fresh parsley sprigs

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Last modified: 02/19/11