Oven-Roasted Roots

Name: Oven-Roasted Roots
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

11 ingredients

4 steps

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

Directions

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.