Ingredients
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 pepperDescription
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,
Liquor Control Board Of Ontario
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