This was a very pretty side dish for Easter.  Roasted veggies are always great, and I really liked the touch of white vinegar.  This is a Cooking Light recipe, and the only alteration I made was to use baby purple potatoes instead of fingerlings, and to lower the cooking temp to 400 to accommodate other dishes I had cooking (it was originally 500, which seems pretty high to me).  We enjoyed this and the leftovers also make a nice lunch.

• 3 tablespoons white balsamic vinegar
• 1 tablespoon chopped shallots
• 1 pound baby carrots with tops
• 1 tablespoon olive oil
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper
• 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• 1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
• 2 cups (2-inch) slices asparagus (about 1 pound) 
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

Preheat oven to 400°.

Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.