Baby Roasted Potatoes and Carrots with Balsamic Glaze

BABY ROASTED POTATOES AND CARROTS WITH BALSAMIC GLAZE
2 lbs. assorted baby potatoes, washed
2-3 T. of an herbal seasoning mix
Salt, black pepper
8 oz. baby carrots
1 red onion, diced
6 oz. fresh pico de gallo
Marzetti Simply Dressed Vinaigrette-Lemony
Olive Oil
Balsamic Glaze (buy the reduction sauce of balsamic vinegar)

1. Spray an 11×13” baking dish with PAM.
2. Place the potatoes, carrots and red onion in the dish.
3. Season with herbal seasoning, salt and black pepper.
4. Add the fresh pico and mix well.
5. Drizzle with the Lemony dressing and olive oil. Coat all the veggies.
6. Cover with foil and bake at 350 for 45 minutes or until potatoes are tender.
7. Remove from oven. Stir.
8. Before serving, drizzle with the Balsamic Glaze.