This colorful dish is great anytime you want roasted vegetables. And it’s so easy; you can make it well ahead of time and serve it either warm or at room temperature.
Roasted Root Vegetables with Thyme and Marjoram Vinaigrette
Martha Greenlaw, Recipes From a Very Small Island
9 Tablespoons extra-virgin olive oil
2 Tablespoons plus 1 1/2 teaspoons chopped fresh thyme
2 Tablespoons plus 1 1/2 teaspoons chopped fresh marjoram
2 pounds yams, peeled, halved lengthwise, and cut crossways into 1 1/4- 1 1/2-inch pieces
1 1/2 pounds carrots, peeled and cut into 3/4-inch rounds (about 4 cups)
1 1/2 pounds parsnips, peeled and cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, and cut into 1/2-inch pieces (about 4 cups)
2 medium-sized red onions (about 1 pound) peeled and cut into 1-inch-thick wedges
Salt and freshly ground black pepper
3 Tablespoons balsamic vinegar
3 Tablespoons chopped flat-leaf parsley
2 teaspoons grated lemon zest
Parsley sprigs, for garnish
Position the oven rack in the top third and the other rack in the bottom third of the oven. Preheat the oven to 425°. Spray two rimmed baking sheets or a large roasting pan with nonstick vegetable spray.
In a large mixing bowl, whisk together 6 Tablespoons of the oil, 2 Tablespoons of the thyme, and 2 Tablespoons of the marjoram. Add the yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle the vegetables generously with salt and pepper and divide between the baking sheets, spreading the vegetables evenly.
Roast for about 50 minutes, or until tender and brown in spots. Using a spatula, turn the vegetables several times during roasting. Remove from the oven and let the vegetables cool slightly or to room temperature. You can make these up to this point 4 hours ahead of time. If you prefer to serve these warm, you can rewarm them in a 350° oven for about 15 minutes, or microwave them on high for about 6 minutes, or until heated through.
In a small bowl, whisk the vinegar with the remaining 3 Tablespoons of oil, 1 1/2 teaspoons of thyme, and 1 1/2 teaspoons of marjoram. Season to taste with salt and pepper.
Transfer the vegetables to a shallow serving dish. Drizzle with the vinaigrette and toss gently. Sprinkle with the chopped parsley and lemon zest. Adjust the seasonings. Garnish with the parsley sprigs. Serve warm or at room temperature.