Prep: 15 mins | Cook: 1 hr 15 mins | Total: 1 hr 30 mins | Servings: 8 | Yield: 8 servings
Roasted veggies with balsamic mixed with a few pantry ingredients are the perfect side alongside anything! Insanely delicious and addicting in every bite. Even if you have picky eaters at home, I am pretty sure that they will love this. So good, you’ll dig right in!
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
HOW TO MAKE ROASTED VEGGIES WITH BALSAMIC
Step 1: Ready the oven. Preheat it to 220 degrees C or 425 degrees F.
Step 2: Use cooking spray to grease a 9 x 13-inch baking pan.
Step 3: Combine the potatoes, carrots, butter, onion, balsamic vinegar, garlic, thyme, salt, and pepper in a large mixing bowl until incorporated.
Step 4: Place the potato mixture into the prepared baking pan and spread. Use aluminium foil to cover the pan.
Step 5: Bake in the preheated oven for about 45 minutes. Shaking the pan every 15 minutes.
Step 6: Take the cover out and continue to roast for 30 minutes more or until cooked through.
Step 7: Once done, remove from the oven and allow to cool at room temperature.
1. In place of fresh thyme, use dried ones instead.
2. Instead of plastic bowls, use a glass mixing bowl for the balsamic vinegar as it leaves a stain in plastic bowls.
Per Serving: 312.4 calories; protein 7.6g 15% DV; carbohydrates 59.9g 19% DV; fat 6.6g 10% DV; cholesterol 15.3mg 5% DV; sodium 338.1mg 14% DV.
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