Prep time: 15 mins | Cook time: 1 hr 15 mins | Total time: 1 hour 30 mins | Servings: 8
These roasted veggies tossed in balsamic are uncontrollably delicious! This is an amazing side dish that pairs great with just about anything! Plus, these balsamic roasted veggies are incredibly easy to throw together using just a couple of simple ingredients that you might already have on hand.
In this recipe, I use potatoes and carrots. But you are welcome to use any vegetables of your choice – soft spring and summer veggies (such as asparagus, grape tomatoes, zucchini, yellow squash, bell peppers, eggplant, mushrooms, onions) or hard fall and winter veggies (like carrots, parsnips, radishes, turnips, Brussels sprouts, onion, turnips, butternut squash, sweet potatoes). These savory, sweet, caramelized vegetables are also stunning to serve as a Thanksgiving side dish.
¼ c. unsalted butter, melted
1 tsp minced garlic
1 medium onion, cut into 1/4-inch slices
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
⅓ c. balsamic vinegar
8 sprigs of fresh thyme
1 tsp salt
½ tsp ground black pepper
How to make Roasting Veggies With Balsamic
Ready the oven to 220 degrees C or 25 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan.
Place the potatoes, carrots, butter, onion, balsamic vinegar, garlic, thyme, salt, and pepper in a large mixing bowl. Mix well.
Into the prepared baking pan, transfer everything, spreading evenly. Using aluminum foil, tent the pan. Place in the preheated oven and roast the veggies for about 45 minutes, shaking the pan every 15 minutes.
Take off the foil and continue to roast for additional 30 minutes or until completely cooked.
Take the veggies out of the oven and allow them to cool at room temperature before serving. Enjoy!
You can use dried instead of fresh thyme.
I do not recommend using plastic bowls as the Balsamic vinegar leaves a stain. Use a glass mixing bowl instead.
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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