Roasted Potatoes Onions And Carrots With Brown Sugar And Balsamic Vinegar Recipes

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

BALSAMIC ROASTED ONIONS AND POTATOES

Steps:

• Preheat oven to 400°F.
• Melt butter in a large skillet, add onions and potatoes and toss to coat.
• Cook over medium heat, turning occasionally until vegetables are golden brown.
• Season with salt and pepper, add sage and 1/2 the vinegar and mix.
• Place in an ovenproof dish, cover and bake 20 minutes.
• Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.

BALSAMIC-ROASTED BABY POTATOES & CARROTS

Steps:

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