Thyme Roasted Potato W Balsamic Vinegar Recipes

Steps:

• Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
• Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
• Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Steps:

• In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3 minutes longer or until heated through., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Steps:

• Preheat oven to 450°F and place a backing pan on rack in lower third.
• Toss together all ingredients in a bowl; season with salt and pepper.
• Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
• Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

Steps:

• Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
• Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
• Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.