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 without crowding. You also need some fat. A number of types work well in our roasted carrots recipe. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone.