Oven-Roasted Roots

Ingredients

 * 1 1/2 lb blue, Yukon Gold, or
 * red thin-skinned potatoes - (2" wide)
 * 1 1/2 lb short slender carrots - (1/2" thick) ends trimmed
 * 1 1/2 lb pearl onions - (3/4" wide)
 * 2 tbl olive oil
 * 1 tbl fresh thyme leaves
 * 1 tbl fresh rosemary leaves
 * 1/2 tsp freshly-ground black pepper
 * 1/3 cup dry red wine
 * 1/3 cup balsamic vinegar
 * 1/3 cup chicken broth
 * Salt to taste

Directions

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