Ingredients

The following ingredients have 8 Servings
  • 3 lbs baby potatoes (washed and halved)
  • 8 medium carrots (peeled and cut into equal size lengths, then quartered)
  • 8 cloves garlic (peeled and mashed)
  • 1 medium onion (thinly sliced)
  • 1/3 cup balsamic vinegar
  • 1/4 cup butter (melted (sub olive oil for vegan))
  • 1 tsp dried thyme (or 8 sprigs fresh)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • sprinkle of sea salt to finish

Instruction

  • Preheat oven to 375 degrees.
  • Line a sheet pan with foil.
  • Combine butter, vinegar and spices in a cup. Toss potatoes, carrots and onions in a bowl with the butter mixture to coat.
  • Spread vegetables out evenly on the sheet pan. (if using fresh thyme nestle the sprigs among the vegetables). Continue roasting until vegetables are fork tender. This may take 60-90 minutes depending on the size of your vegetables. Check periodically for doneness.
  • Remove pan from oven and transfer to a serving dish. Remove fresh thyme sprigs if using. If not serving immediately you can let vegetables cool and refrigerate up to 2 days. Reheat in a large skillet 5-10 minutes before serving.