ROASTED BALSAMIC POTATOES AND ONIONS

2 tablespoons olive oil
1 1/2 pounds new potatoes (red or white)
3/4 pound onions
1/4 cup balsamic vinegar
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Scrub potatoes but don't peel. If the potatoes are not small, cut in half.

Peel the onions and cut off the top but leave root ends intact. Cut into 3/4-inch wedges.

Pour the oil into a 10 1/2-by-15 1/2-inch shallow pan such as a jellyroll pan. Add the potatoes and onions and toss to coat with oil.

Cover with foil and roast for 30 minutes. Remove the foil.

Increase the heat to 450 degrees F. Add remaining ingredients and toss thoroughly. Continue to roast, tossing occasionally for 30 minutes until the vegetables are browned and potatoes are crisp on the edges.

Servings: 4
Source: Detroit News, July 1999