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Balsamic Roasted Potatoes and Onions

Balsamic Roasted potatoes and onions

This is an awesome side dish for almost any type of meat. It’s rich and tastes a little decadent, as though you slaved for hours. Only we have to know that you didn’t. You can also add almost any root vegetable to this dish that you want to; carrots, parsnips, turnip, or even beets. The vinegar isn’t nearly as sharp as you’d assume it would be due to the roasting. You’ll end up with a slightly tangy but rich and caramelized side dish that your family may dig into as though it’s the main event. This is a personal favorite of my house and the best part is, you don’t have to break the bank with a fancy-schmanzy balsamic vinegar. A no-name or inexpensive brand will work just as well as the pricier ones. This recipe doubles or triples really well.


  • 12-15 small red or white waxy potatoes quartered
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 reg. onion quartered
  • 1 red onion quartered
  • 1 head garlic separated and peeled
  • 1.5 cups balsamic vinegar
  • sprinkle of olive oil
  • salt & pepper


Quarter all potatoes (and vegetables if using them) so that they are all roughly the same size. Lay them in a large baking dish and toss with salt & pepper and garlic cloves. Add balsamic vinegar and toss until everything is coated. Place in herb sprigs and top with salt & pepper. Bake covered at 350 for 1 hour at or until potatoes/veg are fork tender.

Prep Time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Yield: 4 servings

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