Oven-roasted Roots

Ingredients

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

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

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