Balsamic-roasted Baby Potatoes & Carrots

Balsamic vinegar is made from grapes and aged in wooden barrels, giving it a unique flavor profile that enhances the taste of roasted vegetables.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Balsamic-roasted Baby Potatoes & Carrots

Cooking Method: Roasting Cuisine: Italian, Mediterranean Courses: Dinner, Side Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Baby Potatoes
• 300 gram Carrots
• 2 teaspoon Balsamic Vinegar
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 2 sprig Fresh Rosemary
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the baby potatoes, carrots, balsamic vinegar, olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss to coat the vegetables evenly.
3. Transfer the vegetables to a baking sheet and spread them out in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes and carrots are tender and golden brown.
5. Remove from the oven and let rest for 5 minutes before serving.
6. Serve hot as a side dish or as a main course with a salad.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 30g10%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.