Oven-Roasted Roots

== Description ==
=== Ingredients ===
* 1 1/2 lb blue, Yukon Gold, or
* red thin-skinned potatoes - (2" wide)
* 1 1/2 lb short slender carrots - (1/2" thick) ends trimmed
* 1 1/2 lb pearl onions - (3/4" wide)
* 2 tbl olive oil
* 1 tbl fresh thyme leaves
* 1 tbl fresh rosemary leaves
* 1/2 tsp freshly-ground black pepper
* 1/3 cup dry red wine
* 1/3 cup balsamic vinegar
* 1/3 cup chicken broth
* salt to taste
== Directions ==
* 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.
* Roast vegetables in a 450 degree oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.
* 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.
* Spoon vegetables into a bowl.
* Add salt to taste.
== See also ==
Category:Balsamic vinegar Recipes
Category:Chicken stock and broth Recipes
Category:Native American Meat Dishes
Category:Pearl onion Recipes
Category:Potato Recipes
Category:Red wine Recipes
Category:Rosemary Recipes
Category:Thyme Recipes