Oven-Roasted Roots
By: Anonymous
Published: Thursday, April 1, 2010 - 2:12am

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
 cup balsamic vinegar
 cup chicken broth
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.