Balsamic-roasted Baby Potatoes & Carrots Recipe π₯π₯
Description: Indulge in the savory delight of these balsamic-roasted baby potatoes and carrots, a perfect dish for winter gatherings or festive occasions like Christmas and Thanksgiving. This easy-to-follow recipe yields tender and golden veggies infused with aromatic flavors, making it an ideal choice for a weeknight dinner or a special holiday feast.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Baby red potatoes |
| 1 | White potatoes |
| 1 | Carrot |
| 8 | Onion |
| 1/3 | Garlic clove |
| 1/4 | Cup butter |
| 8 | Sprigs of fresh thyme |
| 1 | Teaspoon salt |
| 1/2 | Teaspoon fresh ground pepper |
Instructions:
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Preheat Oven: Begin by preheating your oven to 425Β°F (220Β°C). Line a large rimmed baking sheet with heavy-duty foil for easy cleanup.
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Prepare Vegetables: Wash and scrub the baby red potatoes and white potatoes, then cut them into halves or quarters, depending on their size. Peel the carrot and slice it into thick chunks. Peel and quarter the onion. Mince the garlic clove.
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Combine Ingredients: In a large mixing bowl, combine the prepared baby potatoes, white potatoes, carrot chunks, quartered onion, minced garlic, and sprigs of fresh thyme.
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Season: Add the butter to the bowl, along with salt and freshly ground pepper. Toss everything together until the vegetables are evenly coated with the seasonings and butter.
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Roast: Spread the vegetable mixture onto the prepared baking sheet in a single layer. Cover the baking dish with foil and place it in the preheated oven.
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First Roast: Roast the vegetables for 45 minutes, shaking the pan occasionally to ensure even cooking.
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Uncover and Roast Further: After 45 minutes, remove the foil covering the baking dish and continue roasting the vegetables for an additional 30 minutes, or until they are tender and golden brown. Stir the veggies occasionally to prevent sticking and promote even browning.
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Serve: Once the vegetables are roasted to perfection, remove them from the oven and transfer them to a serving dish. Garnish with additional fresh thyme leaves if desired. Serve hot as a delightful side dish or enjoy as a standalone meal.
Nutrition Facts (Per Serving):
- Calories: 224.9
- Total Fat: 6.1g
- Saturated Fat: 3.7g
- Cholesterol: 15.2mg
- Sodium: 394.2mg
- Carbohydrates: 39.4g
- Fiber: 5.7g
- Sugar: 6.2g
- Protein: 4.4g
Recipe Notes:
- Feel free to customize this recipe by adding your favorite herbs or spices, such as rosemary or paprika, to enhance the flavor profile.
- For a vegan-friendly version, substitute the butter with olive oil or a plant-based margarine.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
- This dish pairs well with roasted chicken, grilled steak, or a hearty vegetable stew for a complete and satisfying meal experience.
