Roasted Vegetables

Potatoes, parsnip, carrots and onions are roasted to perfection and then broiled with chicken broth for the final touch of flavor.

Ingredients:

• 1 lb small red potatoes scrubbed, unpeeled
• 1 lb medium carrots, peeled cut into 2/3 inch pieces
• 1/2 lb parsnips, peeled cut into 2/3 inch pieces
• 1/2 lb small yellow onions, peeled
• 3 tbsp vegetable oil
• 1/2 tsp salt
• 1/8 tsp ground pepper
• 1/2 cup chicken broth

Directions:

Preheat oven to 500 degrees, adjust oven rack to middle position. Put empty roasting pan in oven and let heat up. Toss vegetables with, oil, salt and pepper. Scatter vegetables in single layer in hot roasting pan, arranging potatoes and onions cut side down. Roast vegetables without stirring for 25 minutes. Remove roasting pan from oven and heat broiler, drizzle chicken broth over vegetables, and broil for 5 minutes. Stir vegetables, coat well with reducing liquid and continue to broil until tender and golden brown, about 5 minutes. Move vegetables to platter.

Number of Servings: 6