Makes 10 to 12 servings

How to Make It

Step 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

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

Step 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

Spoon vegetables into a bowl. Add salt to taste.

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