Roasted root vegetables Recipe

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Roasted root vegetables

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Roasted, Side-dishes, Vegetables

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Ingredients:

8		Carrots, peeled quartered le 1 ?tb Olive oil
		Cut into 4-inch sticks, (4 c
1 1/2	lbs	Red potatoes , scrubbed, cut
12	large	Cut in half lengthwise
1	tsp	Salt
1/2	tsp	Freshly ground black pepper
1	tsp	Balsamic vinigar

Procedures:

1	Place oven rack at the highest postion.
2	Preheat oven to 325 degress f.
3	On a large baking sheet with sides (jelly roll pan), toss carrots, potatoes, shollots, olive oil, salt and pepper.
4	Roast the begetables on the highest rack for 1 hour, stirring once.
5	Increase the oven temperature to 425 °F.
6	Stir the vegetables again and transfer to the lowest rack.
7	Roast for 20 minutes more, stirring once, until the vegetables are browned and crisp.
8	Toss with balsamic vinegard and transfer to a serving dish.