A straightforward recipe that tastes fantastic as a topping for pancakes or vanilla ice cream.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 medium potatoes, chopped
- 6 medium carrots, peeled and chopped
- 3 medium onions, chopped
- 6 cloves garlic, crushed
- ¼ teaspoon dried sage
- ¼ teaspoon dried basil
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons light brown sugar
- sea salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
- For even cooking make sure to cut vegetables into same-size pieces.
Reviews
It was a tasty side and I’d make it again. I may have like it better without the sugar.
Delicious! I used Honey Gold Bite size potatoes that I cut in half, whole baby carrots, 3 smashed cloves and a half quartered onion. I had to bake an extra 10 minutes because my veggies were not chopped, but that was by choice. I loved the sweetness of the balsamic vinegar along with the brown sugar. I will be making these again. Thank you for the recipe.