Oven-roasted Roots

Ingredients

  • 1/3 cup dry red wine
  • 2 tablespoons olive oil
  • 1 ½ pounds blue, Yukon Gold, or red thin-skinned potatoes (or a mixture of colors), 2 inches wide
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
  • 1 ½ pounds short, slender carrots (1/2 in. thick), ends trimmed
  • 1/3 cup balsamic vinegar
  • Salt
  • + 4 more ingredients
    • ½ teaspoon fresh-ground pepper
    • 1 ½ pounds pearl onions (3/4 in. wide)
    • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
    • 1/3 cup chicken broth

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° oven, stirring occasionally, until tender when pierced, 40 to 50 minutes. 3. Transfer pan from oven to...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network