Roasted Root Vegetables recipe
If you’re looking for a unique, frugal and delicious vegetable side dish for Thanksgiving – let me recommend you make Roasted Root Veggies with Thyme, Marjoram and Vinaigrette. Every single time we’ve served this it’s been a HUGE hit. In fact, it’s become a staple in our Thanksgiving line-up!
Nonstick vegetable oil spray (or use olive oil in a sprayer)
9 Tbsp extra-virgin olive oil
2 Tbsp plus 1 1/2 tsp fresh thyme
1 Tbsp plus 1 1/2 tsp fresh marjoram
2 pounds medium yams, peeled, halved lengthwise, then cut into 1 1/4 to 1 1/2 inch pieces
1 1/2 pounds carrots, peeled, cut into 3/4″ rounds (about 4 cups)
1 1/2 pounds parsnips, peeled, cut into 3/4″ rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, cut into 1/2″ pieces (about 4 cups)
2 medium size red onions, peeled, root ends left intact, cut into 1/2 inch thick wedges
3 Tbsp balsamic vinegar
3 Tbsp chopped fresh parsley
2 tsp grated lemon peel
Fresh parsley sprigs
HOW TO PREPARE
1.) Before you get started, position one (1) rack in the top third of your oven and one (1) rack in the bottom third of the oven.
2.) Preheat oven to 425.
3.) Spray two (2) large rimmed baking sheets with nonstick spray (or brush or spray olive oil on it).
4.) Whisk 6 Tbsp oil, 2 Tbsp thyme, 2 Tbsp marjoram in large bowl.
5.) Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.
6.) Whisk balsamic vinegar, remaining 3 Tbsp oil, 1 1/2 tsp thyme, and 1 1/2 tsp 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, garnish with parsley sprigs. Serve hot or room temperature.
Other holiday recipes I’ve posted: