Roasting Veggies With Balsamic Makes Them Uncontrollably Delicious

by Sheryl

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!

Ingredients

Cooking spray
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.

Notes:

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.

Nutrition Facts:

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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