Herb-Roasted Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 17 minutes; Cook: 49 minutes Ingredients:
12 cipollini onions (about 1/2 pound) |
1 pound baby carrots |
6 small red potatoes (3/4 pound), quartered |
1 tablespoon fresh rosemary needles |
1 teaspoon fresh thyme leaves |
4 teaspoons olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon balsamic vinegar |
Directions:
1. Preheat oven to 475°.
2. Place onions in a medium saucepan, and cover with water. Bring to a boil, and cook 1 minute. Drain and plunge onions into ice water. Drain and peel.
3. Place onions, carrots, and potatoes in a broiler pan. Add rosemary and next 4 ingredients; toss to coat. Bake at 475° for 35 minutes, stirring after 17 minutes.
4. Place vegetables in a serving bowl. Add flat-leaf parsley and balsamic vinegar; toss gently.
5. 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.
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