Oven-roasted Roots

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 cup chicken broth 
• 0.3 cup cooking wine dry red
• 1 tablespoon rosemary leaves dried fresh
• 1 tablespoon thyme leaves dried fresh
• 0.5 teaspoon fresh-ground pepper 
• 2 tablespoons olive oil 
• 1.5 pounds pearl onions 
• 1.5 pounds thin-skinned potatoes blue red or a mixture of colors
• 12 servings salt 
• 1.5 pounds short thick ends trimmed

Equipment

• bowl
• frying pan
• oven
• roasting pan

Directions

1. Scrub potatoes and carrots.
2. Cut potatoes in half. Peel onions. In a 12- by 15-inch roasting pan, mix potatoes, carrots, onions, oil, thyme, rosemary, and pepper.
3. Roast vegetables in a 450 oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.
4. Transfer pan from oven to rangetop and set over medium heat.
5. Add red wine, balsamic vinegar, and chicken broth. Stir until brown drippings are scraped free and vegetables are coated, 2 to 4 minutes.
6. Spoon vegetables into a bowl.
7. Add salt to taste.