ROASTED ROOT VEGETABLES
WITH BALSAMIC VINAIGRETTE

Makes 6 servings

These roasted root vegetables are scented with the flavors of three fresh herbs. There’s nothing like cooking with fresh herbs. We’re fortunate in the South because we can grow many herbs almost year-round.

Marjoram has soft, small, oval green leaves. It has a bold scent with hints of mint and pepper. Marjoram is similar to oregano, but slightly milder. Thyme is an herb used often in the kitchen. There are more than one hundred varieties of thyme. Most have clusters of tiny green leaves on a thin, woody stem. Rosemary is a highly aromatic herb and has a flavor that might be described as a cross between lemon and pine. Make sure you use fresh herbs for this recipe for the best results.

3 plus 3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh marjoram

1 tablespoon chopped fresh rosemary

1 pound medium sweet potatoes, peeled, cut into

½ inch pieces

¾ pound carrots, peeled, cut into ¾ -inch pieces

¾ pound parsnips, peeled, cut into ¾ -inch pieces

¾ pound rutabagas, peeled, cut into ½ inch pieces

1 medium red onion, peeled, root left intact, cut into

½ inch-thick wedges

Coarse salt and freshly ground black pepper

6 to 8 cherry tomatoes

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh parsley

• Position one rack in the top third and the second rack in the bottom third of the oven and preheat to 425°F. Spray two rimmed baking sheets with nonstick spray.

• Whisk 3 tablespoons oil, thyme, marjoram, and rosemary in a large bowl. Add the sweet potatoes, carrots, parsnips, rutabagas, and onion and toss to coat. Season generously with the salt and pepper and divide between the prepared baking sheets. Roast the vegetables until tender, turning occasionally, about 50 minutes. Add the cherry tomatoes and cook until heated through, about 10 minutes.

• Whisk the balsamic vinegar and remaining 3 tablespoons oil in a small bowl. Drizzle over the roasted vegetables. Taste, adjust for seasoning with the salt and pepper, and toss. Sprinkle with the parsley. Serve hot or at room temperature.