Roasted Veggie Soup
List of Ingredients
Kitchenlink.com
Roasted Root Vegetables
Serving Size : 6
8 carrots, peeled quartered lengthwise and cut into
4-inch sticks -- (4 cups)
1 1/2 pounds red potatoes , scrubbed -- cut into
wedges
12 large shallots cut in half lengthwise
1 1/2 tblsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp balsamic vinegar
Place oven rack at the highest position. Preheat oven
to 325 degrees F.
On a large baking sheet with sides (jelly roll pan), toss
carrots, potatoes, shallots, olive oil, salt and pepper.
Roast the vegetables 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 vinegar and transfer to a serving dish.
Recipe
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