Veggies Baked in Apricot and Thyme Sauce

• 2 pounds Baby Red Potatoes, Scrubbed Clean
• 1 whole Red Onion, Peeled And Cut Into Wedges
• 5 whole Carrots, Peeled And Cut Into 2-3 Inch Pieces
• Salt And Pepper, to taste
• 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 whole Bay Leaves
• 1/2 cups Honey
• 1/2 cups Cup Dry White Wine Or Vegetable Broth

1. Preheat oven to 350 degrees F.
2. Place veggies in a large roasting pan, and season with salt and pepper.
3. In a small bowl, mix all of the remaining ingredients.
4. Pour sauce mixture over veggies, and turn to coat.
5. Bake 35-45 minutes or until potatoes are tender when pierced with a fork, stirring twice during baking.
6. Transfer to a serving platter, pouring any juices that have accumulated over the top of the veggies.
7. Serve hot or at room temperature.
8. Garnish with additional fresh thyme if desired.

red potatoes, red onion, carrots, salt, thyme, thyme, balsamic vinegar, olive oil, bay leaves, honey, white wine

Taken from tastykitchen.com/recipes/special-dietary-needs/veggies-baked-in-apricot-and-thyme-sauce/ (may not work)