Balsamic Roasted Vegetables & Potatoes

47 Comments

 

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Balsamic Roasted Vegetables & Potatoes are an easy and delicious way to prepare your vegetables with potatoes in one pan. This combination pairs well with just about any kind of meat. I love balsamic vinegar and drizzling it over these wonderful vegetables and potatoes gives this a delicious taste along with the herbs.

 

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Ingredients

 

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Wash and pat dry the potatoes

and vegetables.

 

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In a large bowl add the prepared

vegetables and potatoes, except for the

carrots and asparagus. Pour olive oil

over them and toss to coat. Place them

on a baking sheet that has been sprayed

with cooking spray.

 

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Put the carrots and asparagus in the bowl

coating them with the oil that is left.

 

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Lay all of the vegetables and

potatoes flat in a single layer.

 

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Drizzle balsamic vinegar over the

vegetables and potatoes. Sprinkle the

rest of the ingredients evenly over

all of the vegetables and potatoes

making sure each item gets sprinkled.

 

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Bake at 450 degrees for 35-40 minutes

or until the vegetables and

potatoes are tender.

 

Balsamic Roasted Vegetables & Potatoes

http://www.InDianesKitchen.com

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Ingredients

  • 9 petite potatoes each one cut in half, (3-red 3-white-3 purple)
  • 1/2 bunch petite carrots, trim the greens to 2″
  • 1 small zucchini, sliced thick
  • 1/2 bunch asparagus
  • 1/2 large onion, sliced in thick wedges and separated
  • 1/4 cup olive oil
  • balsamic vinegar
  • kosher salt
  • dried thyme
  • dried basil

Directions

  1. Preheat the oven to 450 degrees.
  2. Wash and pat dry all of the vegetables and potatoes.
  3. In a large bowl, add the prepared vegetables and potatoes except for the carrots and asparagus. Pour the olive oil over them and toss. Remove them from the bowl and place them (in a single layer) on a baking sheet that has been sprayed with cooking spray.
  4. Place the carrots and asparagus in the same bowl coating them with the remaining oil. Place them on the baking sheet.
  5. Drizzle balsamic vinegar over all of the vegetables and potatoes.
  6. Sprinkle each vegetable and potato evenly with each of the remaining ingredients.
  7. Bake for 35-40 minutes or until vegetables and potatoes are tender.

http://www.InDianesKitchen.com

 

 

Categories: Potato, Vegetables/Slaws/Salads

47 Comments »

  20. Pingback: Balsamic Roasted Vegetables & Potatoes – In Dianes Kitchen

  22. Yes your right I recall my days in Greece when balsamic is used on every thing. We in Europe fail to use it at all but on salads. Thank you for this as it may help to bring the price of the best aged balsamic vinegar down the more that is used.

    Liked by 1 person

    Reply

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