We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Balsamic-Roasted Baby Potatoes and Carrots
Holiday 2003
Roasting the potatoes covered with foil kick-starts the cooking and allows the wonderful flavours of garlic, thyme and balsamic vinegar to infuse. Regular carrots can be used in place of the baby carrots. If substituting, use about 4 medium-sized carrots, peeled and cut into chunks on the diagonal. Heating the vegetables quickly on the stovetop just before serving prevents them from drying out and gives off a great aroma.
Serves 8
3 lbs (1.5 kg) baby red and/or white potatoes, halved
1 lb (500 g) peeled baby-cut carrots
8 cloves garlic, peeled and smashed
1 onion, thinly sliced
1/3 cup (75 mL) balsamic vinegar
1/4 cup (50 mL) butter, melted
8 sprigs fresh thyme or
1 tsp (5 mL) dried
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with heavy-duty foil, sealing seams well if necessary. Sprinkle potatoes, carrots, garlic and onion in a single layer on sheet. Combine vinegar, butter, dried thyme (if using), salt and pepper and pour over vegetables, tossing to coat. If using fresh thyme, nestle sprigs into vegetables. Cover with foil.
2. Roast, covered, for 45 minutes, shaking pan a few times, until potatoes are slightly tender. Remove foil, and roast uncovered for 30 minutes longer, stirring occasionally, or until vegetables are tender and golden. Cool. (Vegetables can be transferred to an airtight container and refrigerated for up to 2 days.)
3. To serve, in batches, heat vegetables in a large non-stick skillet over medium heat, stirring, for 5 to 10 minutes until heated through. Discard thyme stems.
Serves 8
