Oven Roasted Root Vegetables
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 6 servings 1x
- Category: vegetable side
- Cuisine: American
Ingredients
- Nonstick vegetable oil spray or a little additional oil
- 6 tablespoons extra-virgin olive oil, divided
- 1 tablespoon plus 3/4 teaspoon chopped fresh thyme
- 1 tablespoon plus 3/4 teaspoon chopped fresh marjoram
- 1 pound medium sweet potatoes or yams, peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces
- 3/4 pound carrots, peeled, cut into 1/2″ pieces
- 3/4 pound parsnips, peeled, cut into 1/2 inch pieces
- 3/4 pounds rutabaga, peeled, cut into 1/2 inch pieces
- 2 medium or 1 large red onion (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
Instructions
Position rack in top third of oven, the other in the center, and preheat to 425°F. Line two rimmed baking sheets with foil and spray or oil it.
Whisk 3 tablespoons of oil and a tablespoon each 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 and toss.
Add the trays to the oven and roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. Watch carefully and rotate the trays top to bottom, front to back as needed. If any are done before the rest, remove them and continue to roast the remaining.
Can be made 4 hours ahead. Let stand at room temperature, if comfortable with it. 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 a small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to a platter and serve hot or at room temperature.