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 ⓘ
Instructions
- 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.
- Roast vegetables in a 450° oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.
- 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.
- Spoon vegetables into a bowl. Add salt to taste.
Nutrition & Diet Analysis (per serving)
567
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).