Cindy Davis Recipe ~ Balsamic-Roasted Vegetables

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!

Ingredients

• cooking spray
• 10 medium potatoes, peeled and cubed, or more to taste
• 4 large carrots, peeled and cut into 1/2-inch chunks
• 1 medium onion, cut into 1/4-inch slices
• ⅓ cup balsamic vinegar
• ¼ cup unsalted butter, melted
• 8 sprigs fresh thyme
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Cooking Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 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.
3. Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
4. Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts

• calories312.4
• carbohydrateContent59.9 g
• cholesterolContent15.3 mg
• fatContent6.6 g
• fiberContent11.1 g
• proteinContent7.6 g
• saturatedFatContent3.9 g
• sodiumContent338.1 mg
• sugarContent5.8 g