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![](_themes/cookbook/atabrule.gif) |
![](images/R-rootveg.JPG) |
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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printer friendly version of this recipe.
|