Roasted Carrots and Red Onion With Balsamic Vinegar

I made this last year for the holidays, and it was terrific! I added the garlic (of course!) I use a combo of the butter and the olive oil, but Zaar would not let me say this in the recipe. (Or maybe I don't know how to word it right.) Can easily be doubled or even tripled. Hope you enjoy!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  head garlic (optional)
• 2  lbs carrots, peeled and cut into 1 1/4-inch pieces
• 1  medium red onion, peeled and cut into one-inch wedges through the root end
• 3  tablespoons  balsamic vinegar
• 2  tablespoons unsalted butter, melted or 2  tablespoons olive oil
•  table  salt & fresh ground pepper

Directions

1. Heat oven to 375 degrees. If using the garlic, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, balsamic vinegar and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic (if using) Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.