Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    carrots -- peeled quartered
                        -- lengthwise and
                        cut into 4-inch sticks -- (4 cups)
   1 1/2  pounds        red potatoes -- scrubbed, cut into
                        -- wedges
  12      large         shallo cut in half lengthwise
   1 1/2  tablespoons   olive oil
   1      teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
   1      teaspoon      balsamic vinigar

Preparation:

Place oven rack at the highest postion. Preheat oven to 325 degress F. On a large baking sheet with sides (jelly roll pan), toss carrots, potatoes, shollots, olive oil, salt and pepper. Roast the begetables on the highest rack for 1 hour, stirring once. Increase the oven temperature to 425 degrees F. Stir the vegetables again and transfer to the lowest rack. Roast for 20 minutes more, stirring once, until the vegetables are browned and crisp. Toss with balsamic vinegard and transfer to a serving dish.