roasted root vegetables
- Categories
- Side dishes
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 8 | Carrots, peeled quartered le |
| 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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