Best 6 Roasted Potatoes Onions And Carrots With Brown Sugar And Balsamic Vinegar Recipes

Roasted potatoes, onions, and carrots are a classic side dish that can be enjoyed with a variety of main courses. The addition of brown sugar and balsamic vinegar gives this dish a sweet and tangy flavor that will tantalize your taste buds. This easy-to-follow recipe will guide you through the steps of creating this delicious and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories Side Dish Vegetables Onion

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

ROASTED BALSAMIC RED POTATOES

Roasted Balsamic Red Potatoes image

When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 pounds small red potatoes, cut into wedges
2 tablespoons olive oil
3/4 teaspoon garlic pepper blend
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup balsamic vinegar

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.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Carrots & Potatoes Roasted w/ Onion and Garlic image

I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

Provided by Bev I Am

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper

Steps:

Preheat oven to 425 degrees.
Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
Season generously with salt and pepper, toss.
Cover pan with aluminum foil and bake for 45 minutes.
Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories Onion Side Dishes

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

BALSAMIC ROASTED ONIONS AND POTATOES

Balsamic Roasted Onions and Potatoes image

Make and share this Balsamic Roasted Onions and Potatoes recipe from Food.com.

Provided by Lorac

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb red onion, peeled and sliced 1/2 inch thick
3 lbs potatoes, peeled and sliced 1/2 inch thick
1 cup butter
salt & freshly ground black pepper
6 fresh sage leaves, finely chopped
3/4 cup balsamic vinegar

Steps:

Preheat oven to 400°F.
Melt butter in a large skillet, add onions and potatoes and toss to coat.
Cook over medium heat, turning occasionally until vegetables are golden brown.
Season with salt and pepper, add sage and 1/2 the vinegar and mix.
Place in an ovenproof dish, cover and bake 20 minutes.
Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.

Nutrition Facts : Calories 756.6, Fat 46.5, SaturatedFat 29.3, Cholesterol 122, Sodium 441.2, Carbohydrate 78.3, Fiber 9.4, Sugar 14.7, Protein 8.8

ROASTED POTATOES, ONIONS, AND CARROTS

Roasted Potatoes, Onions, and Carrots image

Provided by Gina Marie Miraglia Eriquez

Categories Potato Side Roast Easter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes, when roasted.
Cut the potatoes evenly: This will help them cook evenly.
Toss the potatoes with oil and seasonings: This will help them brown and crisp.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside.
Don't overcrowd the pan: This will prevent the potatoes from cooking evenly.
Roast the potatoes until they are golden brown and tender: This will take about 30-40 minutes.
Add the onions and carrots: Add the onions and carrots to the pan with the potatoes and continue roasting for 15-20 minutes, or until the vegetables are tender.
Drizzle with balsamic vinegar and brown sugar: Drizzle the vegetables with balsamic vinegar and brown sugar and continue roasting for 5-10 minutes, or until the vegetables are glazed.

Conclusion:

Roasted potatoes, onions, and carrots with brown sugar and balsamic vinegar is a delicious and easy side dish that is perfect for any occasion. The potatoes are crispy and flavorful, the onions are sweet and caramelized, and the carrots are tender and slightly sweet. The balsamic vinegar and brown sugar glaze adds a touch of sweetness and acidity that balances out the flavors of the vegetables. This dish is sure to be a hit with everyone at your table, and it is also a great way to get your kids to eat their vegetables!