Balsamic Roasted Vegetables & Potatoes

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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 of vegetables with potatoes pair well with just about any kind of meat. I love balsamic vinegar and drizzling it over everything gives 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

  • Preheat the oven to 450 degrees.
  • Wash and pat dry all of the vegetables and potatoes.
  • 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.
  • Place the carrots and asparagus in the same bowl coating them with the remaining oil. Place them on the baking sheet.
  • Drizzle balsamic vinegar over all of the vegetables and potatoes.
  • Sprinkle each vegetable and potato evenly with each of the remaining ingredients.
  • Bake for 35-40 minutes or until vegetables and potatoes are tender.

http://www.InDianesKitchen.com

 

 

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