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Oven-roasted Roots





Yields
Makes 10 to 12 servings

Notes: 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.

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

Step 2
2

Roast vegetables in a 450° oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.

Step 3
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.

Step 4
4

Spoon vegetables into a bowl. Add salt to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 117Calories from Fat 20
% Daily Value *
Total Fat 2.5g4%

Saturated Fat 0.3g2%
Cholesterol 0.1mg1%
Sodium 33mg2%
Total Carbohydrate 21g8%

Dietary Fiber 2.8g12%
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.