The aromas that fill the kitchen and house when you are roasting potatoes and carrots infused with balsamic vinegar and combined with herbs like thyme and rosemary, will leave you salivating in anticipation of the finished dish.
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.
Ingredients
- 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
Instructions
- 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
Notes
I do not recommend using dried rosemary in this recipe as the needles will not soften sufficiently to make for a pleasant eating experience.
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