Balsamic-Roasted Vegetables

 Prep Time: 15 minutes   Cook Time: 1 hour 15 minutes   Total Time: 1 hour 30 minutes

Serves: 8

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

1/3 cup balsamic vinegar

1/4 cup unsalted butter, melted

8 sprigs fresh thyme

1 tsp minced garlic

1 tsp salt

1/2 tsp ground black pepper

1.  Preheat the oven to 425 degrees.  Coat a 9x13 baking pan with cooking spray.

2.  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.

3.  Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.

4.  Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Note:  You can use 1 tsp of dried thyme instead fresh.  Balsamic vinegar might stain plastic, so use a glass bowl when mixing together.