Title: Roasted root vegetables
 Categories: Side dishes
      Yield: 6 Servings
 
      8    Carrots, peeled quartered le
           Cut into 4-inch sticks; (4 c
  1 1/2 lb Red potatoes , scrubbed; cut
     12 lg Cut in half lengthwise
  1 1/2 tb Olive oil
      1 ts Salt
    1/2 ts Freshly ground black pepper
      1 ts Balsamic vinigar
 
  Place oven rack at the highest postion.  Preheat oven to 325 degress
  F. On a large baking sheet with sides (jelly roll pan), toss carrots,
  potatoes, shollots, olive oil, salt and pepper. Roast the begetables
  on the highest rack for 1 hour, stirring once.  Increase the oven
  temperature to 425 degrees F.  Stir the vegetables again and transfer
  to the lowest rack. Roast for 20 minutes more, stirring once, until
  the vegetables are browned and crisp.  Toss with balsamic vinegard
  and transfer to a serving dish.