Roasted Root Vegetables
Serving Size : 6
Ingredients for prepare Roasted Root Vegetables
:
| Amount | Measure | Ingredient - Preparation Method |
| 8 | | carrots - peeled quartered |
lengthwise and
cut into 4-inch sticks4 cups
roasted root vegetables |
| 1 1/2 | pounds | red potatoes - scrubbed, cut into |
wedges
roasted root vegetables |
| 12 | large | shallot cut in half lengthwise |
| 1 1/2 | tablespoons | olive oil |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 1 | teaspoon | balsamic vinegar |
recipe Roasted Root Vegetables
Place oven rack at the highest position. Preheat oven to 325F. On
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a large baking sheet with sides (jelly roll pan), toss carrots, potatoes, shallots, olive oil, salt and pepper. Roast the
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vegetables on the highest rack for 1 hour, stirring once. Increase the oven temperature to 425F. Stir
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the vegetables again and transfer to the lowest rack. Roast for 20 minutes more,
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stirring once, until the vegetables are browned and crisp. Toss with balsamic vinegar and
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transfer to a serving dish.
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