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+ servings
Sheet Pan of Balsamic Roasted Potatoes and Carrots.
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5 from 3 votes

Balsamic Roasted Baby Potatoes and Carrots

Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 234kcal

Ingredients

  • 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
  • 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

Instructions

  • 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.

Nutrition

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