Herb-Roasted Root Vegetables

Ingredients

• 1 pound baby carrots 
• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 0.5 pound cipollini onions 
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh
• 0.5 teaspoon kosher salt 
• 4 teaspoons olive oil 
• 0.8 pound potatoes red quartered
• 1 tablespoon rosemary needles fresh

Equipment

• bowl
• sauce pan
• oven
• broiler pan

Directions

1. Preheat oven to 47
2. Place onions in a medium saucepan, and cover with water. Bring to a boil, and cook 1 minute.
3. Drain and plunge onions into ice water.
4. Drain and peel.
5. Place onions, carrots, and potatoes in a broiler pan.
6. Add rosemary and next 4 ingredients; toss to coat.
7. Bake at 475 for 35 minutes, stirring after 17 minutes.
8. Place vegetables in a serving bowl.
9. Add flat-leaf parsley and balsamic vinegar; toss gently.
10. Cipollini: We found cipollini ("little onions") in a variety of supermarkets as well as specialty stores. They are small, round, flat onions that have a touch of sweetness. We also tested with two small Vidalia onions, chopped, and liked the flavor as well. To easily remove the skins from cipollini onions, boil them for 1 minute, and then plunge then into an ice-water bath. The skins will slip off easily.