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[quote=Anonymous][quote=Anonymous]Dice the onions, parboil the potatoes (this means boil them a little while), then toss it all in olive oil. Sprinkle with the salt and pepper and put it in the oven to finish cooking and get crunchy.

Alternatively, just put it directly in the oven, but make the potatoes really small because they can take a while to cook.  Oh--just saw the 90 minutes.  Make them normal sized, you should be fine roasting the potatoes directly in the oven 45 minutes.  If they need to get crunchier, take out chicken and switch to broil.

You can add brussell sprouts, too, but they cook faster than potatoes--add them after 15 minutes, ditto oil and salt.  I would not add carrots to potatoes, odd mix.

Don't roast frozen veggies, they never come out right.

Also, balsamic vinegar is very tasty on any type of green veggie, but maybe not on a potatoe...unless you add it at the end.  Might make them soggy if you start with it.  Drizzle, don't coat.

Does that help?

Bon Appetit.[/quote]

Balsamic vinegar is awesome on roasted Brussels sprouts. I would do what PP said, roast in olive oil and either do two separate pans/baking sheets or separate the Brussels sprouts after they're cooked. Drizzle with balsamic and toss. YUM.[/quote]

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