Roasted Carrots and Red Onion with Balsamic Vinegar

Name: Roasted Carrots and Red Onion with Balsamic Vinegar
Ingredients: 1 medium head, garlic (optional); 2 pounds, carrots, peeled and cut into 1 1/4-inch pieces; 1 , medium red onion, peeled and cut into one-inch to one and one-quarter-inch wedges through the root end; 3 tablespoons, balsamic vinegar; 2 tablespoons, unsalted butter melted, or vegetable or olive oil, or a combination; , Salt and ground black pepper

Side Dishes
Vegetables
Vegetarian

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.

SERVES 4

TIME 1¼ hours

Roasted Carrots and Red Onion with Balsamic Vinegar

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