Roasted root vegetables
Yield: 6 Servings
Ingredients:
- 8 Carrots peeled quartered le Cut into 4-inch sticks; (4 c
- 1 1/2 lb Red potatoes scrubbed; cut
- 12 lg Cut in half lengthwise
- 1 1/2 tb Olive oil
- 1 ts Salt
- 1/2 ts Freshly ground black pepper
- 1 ts Balsamic vinigar
Instructions:
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.
