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Oven-roasted Roots

Yield 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.

Ingredients

  • 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

Nutrition Information

  • calories 117
  • caloriesfromfat 20 %
  • protein 2.3 g
  • fat 2.5 g
  • satfat 0.3 g
  • carbohydrate 21 g
  • fiber 2.8 g
  • sodium 33 mg
  • cholesterol 0.1 mg

How to Make It

  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 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.

  4. Spoon vegetables into a bowl. Add salt to taste.