Total Steps
4
Ingredients
13
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1/3 cup chicken broth
- Salt(optional)
- 1/3 cup balsamic vinegar
- 1/3 cup dry red wine
- 1/2 teaspoon freshly-ground black pepper
- 1 tablespoon fresh rosemary leaves
- 1 dried rosemary(optional)
- 1 tablespoon fresh thyme leaves
- 1 dried thyme(optional)
- 2 tablespoons olive oil
- 1.5 pounds pearl onions (¾" wide)
- 1.5 pounds short slender carrots (½" thick), ends trimmed
- 1.5 pounds blue, Yukon Gold, or red thin-skinned potatoes (2" wide, or a mixture of colors)
Instructions
1
Step 1
Scrub potatoes and carrots. Cut potatoes in half. Peel onions. In a 12- by 15-inch roasting pan, mix potatoes, carrots, onions, olive oil, thyme, rosemary, and pepper.
2
Step 2
40 to 50 minutes
Roast vegetables in a 450°F oven, stirring occasionally, until tender when pierced.
3
Step 3
2 to 4 minutes
Transfer roasting 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.
4
Step 4
Spoon vegetables into a serving bowl. Add salt to taste.
Tools & Equipment
roasting pan
oven
rangetop
serving bowl
spoon