Roasted Vegetables with Tangy Butter Sauce

Vegetables:
21 baby carrots (about 12 ounces)
5 small red potatoes, quartered (about 8 ounces)
8 green onions, white parts only
1/8 teaspoon salt
8 ounces haricots verts, trimmed

Sauce:
2/3 cup fat-free, less-sodium chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter



To prepare vegetables:

Combine carrots and potatoes in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts and green onions with cooking spray. Add haricots verts and green onions to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.

To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve alongside vegetables.




--Adapted from Cooking Light magazine