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Balsamic roasted vegetables are one of many all-purpose side dish recipes that you can never have enough of. Use any vegetable for these sweet and salty caramelized vegetables, which are adaptable and reheat well (ideal for meal prep). They also pair well with a variety of main dishes thanks to their flavorful combination. They even make a simple but gorgeous side dish for Thanksgiving. This recipe is for you if you're sick of eating the same old side dishes! Balsamic vinegar, garlic, and thyme come together to create a roasted vegetable dish that will win you a lot of compliments for its wonderful, unique flavors.


Step one: Set the oven to 425 °F (220 deg. C)Coat a 9x13-inch baking dish with cooking spray. Step two: In a sizable glass bowl, combine the potatoes, carrots, onion, butter, thyme, garlic, balsamic vinegar, and salt and pepper. Spread the mixture into the prepared pan. Use foil to cover it.
Step two: Roast for 45 minutes in a preheated oven, shaking the pan every 15 minutes to ensure even cooking.
Step three: Remove the foil and continue to roast, uncovered, for another 30 minutes, stirring occasionally.

Optional additions and recipe modifications

Sweet potatoes: Yams, sweet potatoes, Japanese sweet potatoes, and purple sweet potatoes are all options. If none of those appeal to you, you can substitute any variety of potato, though you will need to bake any white/red/gold potato for slightly longer than sweet varieties. You can also omit the potatoes entirely and replace them with a variety of other vegetables.
Peppers/Broccoli. The types of vegetables that can be used in this recipe are virtually limitless. Asparagus, edamame, carrots, zucchini, cauliflower, and so on and so forth. Simply use the same amount as listed in the recipe.
Olive oil: You can use any neutral oil. To add flavor, use flavored olive oil.
Garlic salt: Simply substitute 1 teaspoon salt and 1 to 2 teaspoons garlic powder.

15 min

40 min

55 minutes