These Veggies Baked in Apricot and Thyme Sauce would make a great side dish for Thanksgiving dinner: earthy and rich while being filled with veggie goodness. The pretty colors of the baked veggies are just remarkable. The sauce itself is full of flavor and complexity: sweet apricots, earthy thyme, full flavored balsamic vinegar, luscious sticky honey, and garlic. 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!
- 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.