1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp each chopped fresh thyme and marjoram
1/2 tsp each salt and pepper
1 red onion
3/4 lb. tiny new potatoes halved
3/4 lb. baby carrots
3 cloves garlic, halved
In small roasting pan or rimmed baking sheet, stir together oil, vinegar, thyme, marjoram, salt and pepper. Cut onion into wedges; toss onion, potatoes, carrots and garlic with oil mixture.
Bake in 400°F oven, stirring occasionally, for about 49 minutes or until vegetables are tender and well glazed.