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Nutrition Facts
Serving Size 1 (251g) Recipe makes 8 servings The following items or measurements are not included below: 1/3 cup balsamic vinegar 8 sprigs fresh thyme
Calories 215
Calories from Fat 54		(25%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 381mg		15%
Potassium 934mg		26%
Total Carbohydrate 37.7g		12%
	Dietary Fiber 5.6g	22%
	Sugars 4.5g
Protein 4.4g		8%
detailed view... how is this calculated?

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Balsamic-roasted Baby Potatoes & Carrots

Recipe #77611 | 1½ hours | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: CountryLady
Dec 1, 2003

The wonderful flavour infusion of garlic, thyme & balsamic vinegar in your basic veggies!

SERVES 8 (change servings and units)

Ingredients

3 lbs baby red potatoes or white potatoes, halved (or both)
1 lb peeled baby-cut carrot (or 4 medium cut diagonally in chunks)
1 onion, thinly sliced
8 cloves garlic, peeled & smashed
1/3 cup balsamic vinegar
1/4 cup butter, melted
8 sprigs fresh thyme (or 1 tsp dried)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Directions

1
Line a large rimmed baking sheet with heavy duty foil.
2
Combine all ingredients in a large bowl.
3
Place on baking dish in a single layer& cover with foil.
4
Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
5
Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

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Featured Reviews for This Recipe

From: henway00

On Feb 23, 2009

I was out of onions, so I just did potatoes and carrots- a half batch. Deliciously yummy!

0 people found this review helpful

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From: invictus

On Jan 8, 2009

The carrots in this dish were just amazing and I think I am going to make a batch of just them to take along in my lunches next week. For the carrots I give 5 stars. Instead of slicing the onion I suggest a very large dice and separate into pieces for even cooking. The onions caramalize a little and taste so good. I eliminated the butter and drizzled with olive oil instead.

1 person found this review helpful

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From: LaLa Lola

On Mar 1, 2004

This was an excellent side dish for pan-fried steaks. Next time I will cut the onions thicker; thin-sliced onions seemed to cook to almost nothing. Really enjoyed the flavors, especially balsamic vinegar!

7 people found this review helpful

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From: KB77

On Aug 9, 2004

I loved this dish. Make sure to let the potatoes cook long enough to soften. If you're in a hurry...micro the potatoes for 7-8 mins. Cuts the cooking time in half. Will make this again and again.

6 people found this review helpful

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Read all 17 reviews