This pie has a coconut custard flavor and makes its own crust! FAST to prepare, a hit with everyone! Enjoy.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 10 medium potatoes, peeled and cubed, or more to taste
- 4 large carrots, peeled and cut into 1/2-inch chunks
- 1 medium onion, cut into 1/4-inch slices
- ⅓ cup balsamic vinegar
- ¼ cup unsalted butter, melted
- 8 sprigs fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9×13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
- You can use 1 teaspoon of dried thyme instead of fresh.
- Balsamic vinegar might stain plastic, so use a glass bowl when mixing together.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 11 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 338 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Superb!
Was not sure how much 8 sprigs of thyme is, but I used too much. Will use very little or none at all next time(1/2 tbsp).
I used a bag of small red/brown potatoes. Love the flavor. Recipe spices are right on! They taste even better after sitting for a couple hours and easy to make. I did use foil for easy clean up. I cooked 20 minutes stirred, cook 20 minutes then uncovered for 15 minutes. DELICIOUS! Thank you for sharing. One time I accidentally put rosemary and thyme and it was still good
Love the addition of balsamic, I also sprinkled a bit of parsley on top which was delicious!
Hint: if you don’t cover with foil you can roast the veggies in about 30 minutes instead of 1.25 hours. And I agree with others, the balsamic is too overpowering. I just use olive oil and spices/seasonings like others have mentioned.
I did the way it said but I would have put more carrots in it and more spices next time. Will make it again
I roast all kinds of veggies all the time just by tossing in oil & spices. I ran across this recipe & figured I’d try it. Unfortunately, I was disappointed. The basalmic vinegar overpowers the vegetables real flavors and adds nothing to a roasted veggie dish. You’d do better with plain olive oil & your favorite spices.
Very good flavor but an hour in 425 oven too long. Blacken in the last 15 minutes, and ruined my pan that had to be thrown away. Turn down oven to 375 or shorten time to only 45 min.
This was simple and delicious. I would definitely make this again.
I also added parsnips and beets. All veggies were fabulous!
Loved the flavor combo in this. I used red potatoes so I left the peels on. I do think an hour and 15 minutes would have been too long of a cook time. I cooked them covered for 30 minutes then uncovered and cooked 20 minutes and they were plenty roasted. Overall good recipe and one I would make again.