Herb-Roasted Root Vegetables

• 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

1. Preheat oven to 475u0b0.
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 475u0b0 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.

onions, carrots, red potatoes, rosemary needles, thyme, olive oil, kosher salt, freshly ground black pepper, flatleaf, balsamic vinegar

Taken from www.myrecipes.com/recipe/herb-roasted-root-vegetables (may not work)