Serves 8
3 lbs (1.5 kg) baby red and/or white potatoes, halved
1 lb (500 g) peeled baby-cut carrots
8 cloves garlic, peeled and smashed
1 onion, thinly sliced
1/3 cup (75 mL) balsamic vinegar
1/4 cup (50 mL) butter, melted
8 sprigs fresh thyme or
1 tsp (5 mL) dried
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground pepper
Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with heavy-duty foil, sealing seams well if necessary. Sprinkle potatoes, carrots, garlic and onion in a single layer on sheet. Combine vinegar, butter, dried thyme (if using), salt and pepper and pour over vegetables, tossing to coat. If using fresh thyme, nestle sprigs into vegetables. Cover with foil.
Roast, covered, for 45 minutes, shaking pan a few times, until potatoes are slightly tender. Remove foil, and roast uncovered for 30 minutes longer, stirring occasionally, or until vegetables are tender and golden. Cool. (Vegetables can be transferred to an airtight container and refrigerated for up to 2 days.)
To serve, in batches, heat vegetables in a large non-stick skillet over medium heat, stirring, for 5 to 10 minutes until heated through. Discard thyme stems.