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
- Preheat oven to 350 degrees F.
- Place veggies in a large roasting pan, and season with salt and pepper.
- In a small bowl, mix all of the 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.
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)