Week 16

Balsamic-Roasted Roots

1-2 lbs baby potatoes, cubed

1 bunch carrot (cut diagonally in chunks)

1 bunch beets, cubed (greens cut off and saved for later)

1 onion, thinly sliced

8 cloves garlic, peeled & smashed

1/3 cup balsamic vinegar

1/4 cup butter, melted

8 sprigs fresh thyme (or 1 tsp dried)

1 teaspoon salt

1/2 teaspoon fresh ground pepper


1. Line a large rimmed baking sheet with heavy duty foil.
2. Combine all ingredients in a large bowl.
3. Place on baking dish in a single layer& cover with foil.
4. Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
5. Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

Read more at: http://www.food.com/recipe/balsamic-roasted-baby-potatoes-carrots-77611?oc=linkback

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