Balsamic Roasted Baby Potatoes and Carrots
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 234kcal
- 3 lbs baby potatoes washed and halved
- 8 medium carrots peeled and cut into equal size lengths, then quartered
- 8 cloves garlic peeled and mashed
- 1 medium onion thinly sliced
- ⅓ cup balsamic vinegar
- ¼ cup butter melted (sub olive oil for vegan)
- 1 teaspoon dried thyme or 8 sprigs fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- sprinkle of sea salt to finish
Preheat oven to 375 degrees.
Line a sheet pan with foil.
Combine butter, vinegar and spices in a cup. Toss potatoes, carrots and onions in a bowl with the butter mixture to coat.
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.
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.
Calories: 234kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Cholesterol: 16mg | Sodium: 162mg | Potassium: 731mg | Fiber: 5g | Sugar: 9g