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Roasted Root Vegetables With Thyme And Marjoram Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
433
FAT
68%
CHOL
0%
SOD
9%

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Ingredients for 10 servings

3 tablespoons chopped fresh parsley

vegetable oil cooking spray

2 medium red onions , peeled, root ends left intact, cut into 1/2-inch-thick wedges (about 1 pound)

1 1/2 lbs parsnips , peeled, cut into 3/4-inch-thick rounds (about 4 cups)

9 tablespoons extra-virgin olive oil

1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups)

fresh parsley sprig

2 teaspoons grated lemon peel

2 lbs medium yams, peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces (red-skinned sweet potatoes)

1 1/2 teaspoons chopped fresh marjoram

1 1/2 lbs carrots , peeled, cut into 3/4-inch-thick rounds (about 4 cups)

1 1/2 teaspoons chopped fresh thyme

3 tablespoons balsamic vinegar

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh thyme

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