Joyce Smith
@crispysmith
Balsamic Roasted Veggies
A delicious medley of roasted potatoes, carrots, and onions, enhanced with balsamic vinegar and fresh thyme, perfect as a side dish or a vegetarian main course.
Details
- Cuisine:italian
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:4
Recipe Information
- Prep time20 min.
- Cook time1 min.
- Total time21 min.
- Servings8
Ingredients
- as needed
- 10, peeled and cubed
- 4, peeled and cut into 1/2-inch chunks
- 1, cut into 1/4-inch slices
- 1/3 cup
- 1/4 cup, melted
- 8 sprigs
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Balsamic Roasted Veggies.
Step 1
Begin by preheating your oven to a toasty 425°F (220°C).
Step 2
While the oven warms up, take a 9x13-inch baking pan and give it a light spritz of cooking spray to prevent sticking.
Step 3
In a spacious glass bowl, combine cubed potatoes, carrot chunks, and onion slices.
Step 4
Drizzle in balsamic vinegar and melted butter, then sprinkle with fresh thyme, minced garlic, salt, and black pepper.
Step 5
Toss everything together until the vegetables are beautifully coated in the flavorful mixture.
Step 6
Transfer this vibrant medley into your prepared baking pan, spreading it out evenly.
Step 7
Cover the pan snugly with aluminum foil to lock in moisture.
Step 8
Place the pan in the preheated oven and let it roast for 45 minutes, giving it a gentle shake every 15 minutes to promote even cooking.
Step 9
After 45 minutes, carefully remove the foil and allow the vegetables to roast uncovered for an additional 30 minutes, stirring occasionally.
Step 10
This final step will transform your dish, resulting in tender, caramelized vegetables that are bursting with flavor.
Step 11
Enjoy the delightful aroma as your kitchen fills with the scent of roasted goodness!.