Balsamic-Roasted Vegetables
Recipe by Cindy Davis from allrecipes.com
Dinner,Side Dish 2 Hr. 30 Mins.
Ingredients
8
8 servings
- •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
- •0.33333334326744 cup balsamic vinegar
- •0.25 cup unsalted butter, melted
- •8 sprigs fresh thyme
- •1 teaspoon minced garlic
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 312
- Carbohydrate: 60g
- Fat: 7g
- Fiber: 11g
- Protein: 8g
- Sugar: 6g
Related Recipes
Roasted Balsamic Vegetables
Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar
Balsamic Glazed Roasted Potato Salad
Grilled Vegetables with Balsamic Vinegar
Balsamic Roasted Carrots
One-Pot Balsamic Chicken and Veggies
Pot Roast with Balsamic Onions
Roasted Carrot Dip
Roasted Balsamic Cauliflower
Garlicky Roasted Vegetables
Roasted Vegetables
