ROASTED VEGETABLES II
Steps:
- Preheat oven to 425F. In a large bowl, combine both types of potatoes, carrots and shallots. Separate onion quarters into pieces and add to mixture. In a small bowl, stir together thyme, rosemary, garlic, olive oil, vinegar, salt and pepper. Toss with vegetables until evenly coated. Spread evenly into a large roasting pan. Roast for 40 to 50 minutes, stirring every 10 minutes or until vegetables are cooked through and browned.
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