Roasted root vegetables

Yield: 6 Servings

Measure Ingredient
8 \N Carrots, peeled quartered le
\N \N Cut into 4-inch sticks; (4 c
1½ pounds Red potatoes , scrubbed; cut
12 larges Cut in half lengthwise
1½ tablespoon Olive oil
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Balsamic vinigar

Place oven rack at the highest postion. Preheat oven to 325 degress F. On a large baking sheet with sides (jelly roll pan), toss carrots, potatoes, shollots, olive oil, salt and pepper. Roast the begetables on the highest rack for 1 hour, stirring once. Increase the oven temperature to 425 degrees F. Stir the vegetables again and transfer to the lowest rack. Roast for 20 minutes more, stirring once, until the vegetables are browned and crisp. Toss with balsamic vinegard and transfer to a serving dish.

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