Prep: 15 mins. | Cook: 1 hr. 15 mins. | Total: 1 hr. 30 mins. | Servings: 8 | Yield: 8 servings
Nothing beats a roasted meal! This recipe that I am sharing with you today is one of the best meals I serve all the time! I just love all the flavors in it. From the sweet taste of potatoes and carrots to the butter and balsamic vinegar. Everything in this dish is perfect! Try it now and taste it yourself. Enjoy!
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
Step 1: Prepare the oven and preheat to 220 degrees C or 425 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking pan.
Step 3: In a large mixing bowl, add in the potatoes, carrots, butter, onion, balsamic vinegar, garlic, thyme, salt, and pepper. Stir until well mixed.
Step 4: Transfer the mixture into the greased baking pan. Spread the mixture and cover the pan with aluminum foil.
Step 5: Place inside the preheated oven and roast for 45 minutes. Shake the pan every 15 minutes.
Step 6: Remove the cover and roast for another 30 minutes or until cooked through.
Step 7: Remove from the oven and let it sit it room temperature to cool.
Step 8: Serve and enjoy!
1. If you do not have fresh thyme, you can use dried ones instead.
2. I use a glass mixing bowl because Balsamic vinegar 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.
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!