Roasted Root Vegetables With Thyme And Marjoram Vinaigrette

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
437
FAT
69%
CHOL
0%
SOD
33%

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Ingredients for 10 servings

Nonstick vegetable oil spray

9 tablespoons extra-virgin olive oil

2 tablespoons plus 1 1/2 teaspoons chopped fresh thyme

2 tablespoons plus 1 1/2 teaspoons 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, cut 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 tablespoons balsamic vinegar

3 tablespoons chopped fresh parsley

2 teaspoons grated lemon peel

Fresh parsley sprigs

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