Roasted Baby Spring Vegetables

• 3 tablespoons white balsamic vinegar
• 1 tablespoon chopped shallot
• 1 lb baby carrots, with tops
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• 1 (6 ounce) bag radishes, halved (about 1 3/4 cups)
• 2 cups sliced asparagus (2-inch slices, about 1 pound)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

1. Preheat oven to 500u0b0.
2. Combine vinegar and shallots in a small bowl; set aside.
3. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
4. Bake at 500u0b0 for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
5. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

white balsamic vinegar, shallot, baby carrots, olive oil, salt, fresh ground black pepper, potatoes, radishes, parsley, fresh chives

Taken from www.food.com/recipe/roasted-baby-spring-vegetables-223661 (may not work)