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Balsamic Roasted Potatoes And Carrots

Roasting potatoes and carrots infused with aromas of balsamic vinegar, thyme and garlic makes for a wonderfully aromatic side dish to serve with pretty much any cool weather main dish.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Side Dish
Cuisine Canadian, International
Servings 8


  • 1.5 kg baby mixed colour potatoes cut in half
  • 500 g carrots peeled baby or baby cut
  • 8 cloves garlic peeled, germ removed and smashed
  • 2 shallots peeled and thinly sliced
  • 75 ml balsamic vinegar
  • 50 ml butter melted
  • 8 sprigs fresh thyme (2 ml dried)
  • 2 sprigs fresh rosemary (see notes)
  • 5 ml salt
  • 2 ml pepper freshly ground


  • Preheat oven to 220°C
  • Line a large baking sheet with heavy duty aluminum foil
  • Arrange potatoes, carrots, shallots and garlic in a single layer on sheet
  • Combine the balsamic vinegar, melted butter, dried thyme, (if using), salt and pepper
  • Pour over vegetables and toss to coat
  • If fresh thyme and rosemary is used, insert the sprigs among the veggies
  • Cover the sheet with aluminum foil sealing the edges
  • Roast covered for 45 minutes giving it a good shake every now and then
  • Remove foil and roast for an additional 20 to 30 minutes stirring occasionally until potatoes and carrots are tender and golden
  • Remove any remaining sprigs or stems of the fresh thyme and rosemary (if using) before serving


I do not recommend using dried rosemary in this recipe as the needles will not soften sufficiently to make for a pleasant eating experience.
Keyword balsamic vinegar, carrots, potatoes, thyme