Roasted Root Vegetables

Recipe Ingredients

8		Carrots - peeled quartered lengthwise and
		Cut into 4-inch sticks - (4 cups)
1 1/2 lbs	681g / 24oz	Red potatoes - scrubbed, cut into wedges
12		Shallot cut in half lengthwise (large)
1 1/2 tablespoons	22ml	Olive oil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
1 teaspoon	5ml	Balsamic vinegar

Recipe Instructions

Place oven rack at the highest position. Preheat oven to 325F.

On a large baking sheet with sides (jelly roll pan), toss carrots, potatoes, shallots, olive oil, salt and pepper. Roast the vegetables on the highest rack for 1 hour, stirring once. Increase the oven temperature to 425F. 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 vinegar and transfer to a serving dish.

Source:
[email protected] (Whitney Martin)

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