1 ½ lb tiny new potatoes, halved
½ of a 16 oz pkg peeled baby carrots
1 medium red onion, cut into wedges
3 tbsp. olive oil or cooking oil
1 tsp. dried rosemary, crushed
¾ tsp. salt
¼ tsp. black pepper
3 tsp. balsamic vinegar
Lightly grease a 9x13 in. baking pan or baking dish. Preheat oven to 425°. In prepared pan or dish combine potatoes, carrots and onion. In a small bowl stir together oil, rosemary, salt, and pepper. Drizzle over vegetables; toss to coat.
Roast, uncovered for 30 to 35 min. or until potatoes and onions are tender. Stirring twice. Drizzle with balsamic vinegar; toss to coat. Serve Immediately.