Oven-Roasted Roots

By Sunset
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1 1/2 pounds blue, Yukon Gold, or red thin-skinned potatoes (or a mixture of colors), 2 inches wide

1 1/2 pounds short, slender carrots (1/2 in. thick), ends trimmed

1 1/2 pounds pearl onions (3/4 in. wide)

2 tablespoons olive oil

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary

1/2 teaspoon fresh-ground pepper

1/3 cup dry red wine

1/3 cup balsamic vinegar

1/3 cup chicken broth


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