This dish 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.
- 2 pounds baby red potatoes, scrubbed clean
- 1 red onion, peeled and cut into wedges
- 5 carrots, peeled and cut into 2-3 inch pieces
- freshly ground pepper
- 2 teaspoons dried thyme
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 cup dried apricots, coarsely chopped
- 4 bay leaves
- ½ cup honey
- ½ cup dry white wine or vegetable broth
- Preheat oven to 350° F.
- Place veggies in a large roasting pan, and season with salt and pepper.
- 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.
- 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.