Ingredients
-
3
-
1
-
1
-
8
-
1/3
-
1/4
-
8
-
1
-
1/2
-
-
-
-
-
-
Directions
Balsamic-roasted Baby Potatoes & Carrots, The wonderful flavour infusion of garlic, thyme & balsamic vinegar in your basic veggies!, A very tasty side dish and a nice change of pace from our usual roasted veges., Warning: These are quite sour. The balsamic vinegar fumes fill the house, and the smell/flavor does NOT bake out of these taters. My Dad who likes hot German potato salad might like these, but he’ll never know if he does or not, because I’m not going to make them again. We threw most of these away, and I’m not usually one to toss anything. But I didn’t want to mess up a soup or anything by using these sour guys up…
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Steps
|
1
Done
|
Line a Large Rimmed Baking Sheet With Heavy Duty Foil. |
|
2
Done
|
Combine All Ingredients in a Large Bowl. |
|
3
Done
|
Place on Baking Dish in a Single Layer& Cover With Foil. |
|
4
Done
|
Roast in a Preheated 425f Oven For 45 Minutes, Shaking the Pan a Few Times. |
|
5
Done
|
Remove Foil& Roast, Uncovered, For Another 30 Minutes, Stirring Occasionally, or Until Veggies Are Tender& Golden. |
