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Balsamic-Roasted Vegetables Recipe

This easy roasted vegetable medley is full of warm, comforting flavors. Tender potatoes, carrots, and onions are tossed with butter, garlic, thyme, and balsamic vinegar, then roasted until golden and caramelized. It’s the perfect cozy side dish for weeknights or holiday dinners.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 342
Ingredients Equipment Method

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

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Measuring cups and spoons
  • Foil
  • Spatula or wooden spoon
  • Oven mitts

Method
 

  1. Preheat the Oven: Heat oven to 425°F (220°C) and coat a 9x13-inch baking pan with cooking spray.
  2. Mix the Vegetables: In a large bowl, combine potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper.
  3. Arrange in Pan: Spread the vegetable mixture evenly into the prepared baking pan and cover with foil.
  4. Roast Covered: Roast for 45 minutes, shaking the pan every 15 minutes for even cooking.
  5. Roast Uncovered: Remove the foil and continue roasting uncovered for 30 more minutes, stirring occasionally, until caramelized and tender.