Oven-Roasted Roots

Ingredients

1 1/2 pounds blue, Yukon Gold, or
red thin-skinned potatoes - (2" wide)
(or a mixture of colors)
1 1/2 pounds short slender carrots - (½" thick) ends trimmed
1 1/2 pounds pearl onions - (¾" wide)
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
teaspoon (or 1 dried thyme)
1 tablespoon fresh rosemary leaves
teaspoon (or 1 dried rosemary)
1/2 teaspoon freshly-ground black pepper
cup dry red wine
Salt to taste

Preparation

1
Scrub potatoes and carrots. Cut potatoes in half. Peel onions. In a 12- by 15-inch roasting pan, mix potatoes, carrots, onions, oil, thyme, rosemary, and pepper.
2
Roast vegetables in a 450 degree oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.
3
Transfer pan from oven to rangetop and set over medium heat. Add red wine, balsamic vinegar, and chicken broth. Stir until brown drippings are scraped free and vegetables are coated, 2 to 4 minutes.
4
Spoon vegetables into a bowl. Add salt to taste.
5
This recipe yields 10 to 12 servings.
6
Comments: Other root vegetables (baby turnips, parsnips, chunks of leeks) can be used; vegetable weight should total about 4 1/2 pounds. Up to 4 hours ahead, roast vegetables; let stand at room temperature. To warm, set roasting pan over medium heat, add remaining ingredients, and stir until steaming. Garnish with rosemary sprigs or roasted garlic.

Tools

 



Yield:

10.0 servings

Added:

Thursday, April 1, 2010 - 2:12am

Creator:

Anonymous

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