Roasted Carrots and Red Onion with Balsamic Vinegar | America's Test Kitchen

Name: Roasted Carrots and Red Onion with Balsamic Vinegar | America's Test Kitchen
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

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Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.

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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