Balsamic Roasted Baby Potatoes and Carrots
Servings Prep Time
8servings 20minutes
Cook Time
Servings Prep Time
8servings 20minutes
Cook Time
  • 3lbs baby potatoeswashed and halved
  • 8medium carrotspeeled and cut into equal size lengths, then quartered
  • 8cloves garlicpeeled and mashed
  • 1medium onionthinly sliced
  • 1/3cup balsamic vinegar
  • 1/4cup buttermelted (sub olive oil for vegan)
  • 1 tsp dried thymeor 8 sprigs fresh
  • 1tsp salt
  • 1/2tsp black pepper
  • sprinkle of sea salt to finish
  1. Preheat oven to 375 degrees.
  2. Line a sheet pan with foil.
  3. Combine butter, vinegar and spices in a cup. Toss potatoes, carrots and onions in a bowl with the butter mixture to coat.
  4. Spread vegetables out evenly on the sheet pan. (if using fresh thyme nestle the sprigs among the vegetables). Continue roasting until vegetables are fork tender. This may take 60-90 minutes depending on the size of your vegetables. Check periodically for doneness.
  5. Remove pan from oven and transfer to a serving dish. Remove fresh thyme sprigs if using. If not serving immediately you can let vegetables cool and refrigerate up to 2 days. Reheat in a large skillet 5-10 minutes before serving.
Recipe Notes
Nutrition Facts
Balsamic Roasted Baby Potatoes and Carrots
Amount Per Serving
Calories 234 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 16mg 5%
Sodium 162mg 7%
Potassium 731mg 21%
Total Carbohydrates 42g 14%
Dietary Fiber 5g 20%
Sugars 9g
Protein 5g 10%
Vitamin A 274%
Vitamin C 66%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.