Does it ever seem like you can pinpoint, in time, when a recipe was developed if you’ve been in the habit of following food trends? And while some things are crazy (foams come to mind) others have staying power. I’m talking Roasted Vegetables and I’m talking Balsamic Vinegar. So I’m thinking late ’90’s, early 2000’s for this dish. And they’re just as good today as they were then.
If there ever was a perfect combination of flavors than these Oven Roasted Root Vegetables drizzled with the herby, lemony balsamic, I don’t know what it is. While I’m pretty specific in my recipe, feel free to make any substitutions to suit your tastes. You can hardly go wrong.
I serve these with all kinds of meals, but they’re really good with my Bloody Mary Pot Roast. They are such a fave that I will often serve them at the Holidays for a healthier option to some of the casseroles trotted out, either with a Turkey Dinner or a Roast.
You may find, like I have, that different ovens can vary the cook time so be sure to keep an eye on them towards the end. It’s really no problem because these are good hot from the oven or at room temperature. If you don’t have fresh herbs, use about 1/4 of the amounts of dried.
What makes these especially good is the veggies are cooked with herbs and then a dressing of balsamic, herbs and lemon is drizzled over them after they’re out of the oven. I’d urge you to try this with even the less familiar (or possibly less liked?) of the vegetables, here. They’re all so good and you might just find yourself & family will become converts!
Oven Roasted Vegetables
- Nonstick vegetable oil spray or a little additional oil
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoons plus 3/4 teaspoons chopped fresh thyme
- 1 tablespoons plus 3/4 teaspoons chopped fresh marjoram
- 1 pounds medium yams (red-skinned sweet potatoes), peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces
- 3/4 pounds carrots, peeled, cut into 1/2″ pieces
- 3/4 pounds parsnips, peeled, cut into 1/2 inch pieces
- 3/4 pounds rutabagas, peeled, cut into 1/2 inch pieces
- 2 medium or 1 large red onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
- Salt & pepper
- 3 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh parsley
- 2 teaspoons grated lemon peel
Position rack in top third of oven and preheat to 425°F. Line a rimmed baking sheet with foil and spray or oil it.
Whisk 3 tablespoons of oil and larger amounts of thyme and marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper.
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, remaining thyme and 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 and serve hot or at room temperature.
from the kitchen of www.frugalhaufrau.com, adapted from Bon Appetit
You know I’ll be bringing this to our Throwback Thursday #31 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!