Balsamic Roasted Vegetables
Ingreadient
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cooking spray
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10 medium potatoes, peeled and cubed, or more to taste
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4 large carrots, peeled and cut into 1/2-inch chunks
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1 medium onion, cut into 1/4-inch slices
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⅓ cup balsamic vinegar
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¼ cup unsalted butter, melted
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8 sprigs fresh thyme
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1 teaspoon minced garlic
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1 teaspoon salt
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½ teaspoon ground black pepper
Direction
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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.
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Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
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Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
