Roasted Root Vegetables With Thyme And Marjoram Vinaigrette

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Roasted New Potatoes W/ Lemon & Thyme
Veggie Num Num
Crispy Lemony Chicken Roasted With Potatoes
The Family Dinner
Aromatic Roasted Root Vegetables
Spoon Fork Bacon
Crispy Potato Roast
smitten kitchen
Garlic And Herb Roasted Lobster With Crispy Pot...
Tyler Florence
Crispy Roast Potatoes W/ Apples & Orange
Veggie Num Num
Roasted Smashed Potatoes
Pamela Salzman
Roasted Sicilian Potatoes
Gluten Free Goddess
Perfect Prime Rib Roast With Red Wine Jus Recipe
Steamy Kitchen
Roasted Carrots With Avocados
Lulu Powers