Roasted Carrots and Red Onion with Balsamic Vinegar

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Appears in Cook's Illustrated January/February 1994

Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.

SERVES4

TIME1¼ hours

Roasted Carrots and Red Onion with Balsamic Vinegar

WHY THIS RECIPE WORKS

When developing our roasted carrots recipe, we found that the rules that apply to roasting meats also apply to roasting vegetables: You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables with...

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