Balsamic-Roasted Vegetables

Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

By Cindy Davis

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.

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  • 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.

Cook's Notes:

You can use 1 teaspoon of dried thyme instead of fresh.

Balsamic vinegar might stain plastic, so use a glass bowl when mixing together.

Nutrition Facts

Per Serving:
312 calories; protein 7.6g; carbohydrates 59.9g; fat 6.6g; cholesterol 15.3mg; sodium 338.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 4 stars
05/31/2020
Loved the flavor combo in this. I used red potatoes so I left the peels on. I do think an hour and 15 minutes would have been too long of a cook time. I cooked them covered for 30 minutes then uncovered and cooked 20 minutes and they were plenty roasted. Overall good recipe and one I would make again. Read More
Helpful
(5)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 4 stars
05/31/2020
Loved the flavor combo in this. I used red potatoes so I left the peels on. I do think an hour and 15 minutes would have been too long of a cook time. I cooked them covered for 30 minutes then uncovered and cooked 20 minutes and they were plenty roasted. Overall good recipe and one I would make again. Read More
Helpful
(5)
Carol
Rating: 4 stars
12/05/2020
Very good flavor but an hour in 425 oven too long. Blacken in the last 15 minutes, and ruined my pan that had to be thrown away. Turn down oven to 375 or shorten time to only 45 min. Read More
Helpful
(1)
Babs
Rating: 3 stars
02/16/2021
I roast all kinds of veggies all the time just by tossing in oil & spices. I ran across this recipe & figured I’d try it. Unfortunately, I was disappointed. The basalmic vinegar overpowers the vegetables real flavors and adds nothing to a roasted veggie dish. You’d do better with plain olive oil & your favorite spices. Read More
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Pam Sloan
Rating: 5 stars
06/03/2020
I also added parsnips and beets. All veggies were fabulous! Read More
Carolyn Poeppel
Rating: 4 stars
11/07/2020
This was simple and delicious. I would definitely make this again. Read More
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