Medley of Root Vegetables with Cipolline Onions and Herbs
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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 6 wedges
2 pounds carrots, peeled, halved lengthwise, cut into 2-inch lengths (about 4-1/2 cups) 2-1/2 pounds parsnips, peeld, halved lengthwise, cut into 2-inch lengths (about 5 cups) 8 ounces cipolline onions or boiling oniojns, peeled
1/3 cup canned low-salt chicken broth 2 tablespoons balsmic vinegar



1 Preheat oven to 425 F. Spray large rimmed baking shet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl: st 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 berb-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 bown and tender, stirring once, about 40 minutes.
2 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.

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