Veggies Baked in Apricot and Thyme Sauce

potatoes, carrots, red onions, garlic baked in Apricot Sauce with balsamic vinegar, dried apricots, thyme, and olive oil.

Potatoes, carrots, red onions, garlic baked in Apricot Sauce with balsamic vinegar, dried apricots, thyme, and honey.

These Veggies Baked in Apricot and Thyme Sauce would make a great side dish for Thanksgiving  dinner. The pretty colors of the baked veggies are just remarkable. The sauce itself is full of flavor and complexity. And, it smells awesome while it bakes.

I served this for dinner the other day with a nice peppercorn rubbed barramundi. Simple. Nice. Basic. Tasty! It would also be wonderful with a salt and pepper seared tofu steak. Enjoy!

The sauce is full of flavors: sweet apricots, earthy thyme, full flavored balsamic vinegar, and garlic.

The sauce is full of flavors: sweet apricots, earthy thyme, full flavored balsamic vinegar, luscious sticky honey, and garlic

veggies baked in Apricot Sauce

Easy to mix together too

Veggies Baked in Apricot and Thyme Sauce
Serves 6
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367 calories
72 g
0 g
7 g
5 g
1 g
302 g
95 g
29 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 367
Calories from Fat 64
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
Sodium 95mg
Total Carbohydrates 72g
Dietary Fiber 5g
Sugars 29g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 pounds baby red potatoes, scrubbed clean
  2. 1 red onion, peeled and cut into wedges
  3. 5 carrots, peeled and cut into 2-3 inch pieces
  4. salt
  5. freshly ground pepper
  6. 2 teaspoons dried thyme
  7. 1 tablespoon fresh thyme leaves, plus more for garnish
  8. 2 tablespoons balsamic vinegar
  9. 3 tablespoons olive oil
  10. 1 cup dried apricots, coarsely chopped
  11. 4 bay leaves
  12. ½ cup honey
  13. ½ cup dry white wine or vegetable broth
  1. Preheat oven to 350° F.
  2. Place veggies in a large roasting pan, and season with salt and pepper.
  3. In a small bowl, mix remaining ingredients. Pour sauce mixture over veggies, and turn to coat. Bake 35-45 minutes or until potatoes are tender when pierced with a fork, stirring twice during baking.
  4. Transfer to a serving platter, pouring any juices that have accumulated over the top of the veggies. Serve hot or at room temperature. Garnish with additional fresh thyme if desired.
Life Currents

baked veggies with apricot sauce.

veggies in apricot and thyme sauce.

This would be great for Thanksgiving dinner: earthy and rich while being filled with veggie goodness

Shared at the Fast and Easy Paleo Recipes Linky Party

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  1. says

    I totally agree that this is perfect for Thanksgiving. My menu is not yet planned and I am still finalizing the list. This will be an appropriate side dish. I am sure my guests will love this unique dish!

  2. says

    Such a delicious looking recipe!.., It’s making me very hungry and I want some now; I must try this!

    Thanks for joining us for tea!

    Hugs, Wanda Lee


  1. […] Veggies baked in Apricot and Thyme.  Okay, so, there might be some refining that needs doing on this one, but it’s heart is in the right place.  The first batch of this I made turned out watery and the potatoes were raw in the middle, and I know the oven was holding steady at 350°, so I’m just going to go ahead and hazard a guess that either the oven needs to be set higher, or the whole thing cooked at least 50-100% longer or a combination of both.  But if you’re feeling experimental and not under tremendous pressure to get these cooked at an exact time, please make them.  The flavors are sublime together. […]

  2. […] A good white wine with bright notes of apricot and honeysuckle and layered with vanilla oak will go wonderfully paired with a little bowl of apricot glazed veggies. I like this pairing as a first course at a dinner party or intimate evening with your partner. White wine is great when the sun is still up… followed by a glass of red as night sets in. […]

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