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[quote=Anonymous][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]

Thank you.

Just to be clear, let me repeat that back what I'm hearing

Peel potatoes, cut up potatoes and onions to like the size of golf balls?

Toss with olive oil and a little salt (and pepper?)

Stick on top rack for 45 minutes, stir once in a while

At the end drizzle a couple with balsamic, taste with and without balsamic, decide which you like better and serve the rest that way

Why wouldn't carrots go with potatoes?  I'm the OP and one of the few foods I make well is roasted carrots and fennel or roasted carrots and parsnips (both cut up, put some olive oil and some salt, roast, super easy) so I know carrots can be roasted and they go with white foods.  I also like carrots and potatoes together in things like pot roast.[/quote]

NP here. If it were me, I would just do roasted potatoes (you do not need to peel them if you're not a fussy eater!) and throw in the brussels sprouts. Roast away w/ olive oil and salt - I usually use a yummy rosemary salt, but it's not totally necessary. Roasted carrots and potatoes would also be fine, but I am not sure about cutting up baby carrots - seems like unnecessary work. I like balsamic w/ roasted veggies, so people don't - try it and see. Chopping regular carrots is really easy and takes just a minute. I love to eat, but I am a lazy cook...so YMMV. :)[/quote]

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