Oven-Roasted Roots

Photo: flickr user othermaciej

Ingredients

1 1/2 pounds blue, Yukon Gold, or

red thin-skinned potatoes - (2" wide)

(or a mixture of colors)

1 1/2 pounds short slender carrots - (½" thick) ends trimmed

1 1/2 pounds pearl onions - (¾" wide)

2 tablespoons olive oil

1 tablespoon fresh thyme leaves

teaspoon (or 1 dried thyme)

1 tablespoon fresh rosemary leaves

teaspoon (or 1 dried rosemary)

1/2 teaspoon freshly-ground black pepper

cup dry red wine

cup balsamic vinegar

cup chicken broth

Salt to taste

Preparation

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 degree 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.

This recipe yields 10 to 12 servings.

Comments: Other root vegetables (baby turnips, parsnips, chunks of leeks) can be used; vegetable weight should total about 4 1/2 pounds. Up to 4 hours ahead, roast vegetables; let stand at room temperature. To warm, set roasting pan over medium heat, add remaining ingredients, and stir until steaming. Garnish with rosemary sprigs or roasted garlic.