Medley Of Root Vegetables With Cipoline Onions And Herbs Recipes

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MEDLEY OF ROOT VEGETABLES WITH CIPOLINE ONIONS AND HERBS



Medley of Root Vegetables with Cipoline Onions and Herbs image

Categories     Onion     Roast     Christmas     Thanksgiving     Wheat/Gluten-Free     Rosemary     Beet     Carrot     Parsnip     Turnip     Fall     Thyme     Rutabaga     Christmas Eve     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Nonstick vegetable oil spray
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 teaspoon chopped fresh rosemary
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
12 unpeeled baby beets (each about 1 inch in diameter), trimmed
1 pound turnips (about 4), peeled, each cut into 6 wedges
1 3/4 pounds rutabagas (about 4), peeled, each cut into 10 wedges
2 pounds carrots, peeled, halved lengthwise, cut into 2-inch lengths (about 4 1/2 cups)
2 1/2 pounds parsnips, peeled, halved lengthwise, cut into 2-inch lengths (about 5 cups)
8 ounces cipolline onions* or boiling onions, peeled
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl. Transfer 1 1/2 tablespoons herb-oil mixture to medium bowl; add beets and toss to coat. Add remaining vegetables to herb-oil mixture in large bowl; toss to coat. Transfer vegetables and beets to prepared baking sheet, placing beets in 1 corner to avoid coloring other vegetables. Sprinkle vegetables with salt and pepper. Roast until brown and tender, stirring once, about 40 minutes.
  • Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.
  • *Available at specialty foods stores and some supermarkets.

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