Best 9 Thyme Roasted Potatoes With Balsamic Vinegar Recipes

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Thyme Roasted Potatoes with Balsamic Vinegar is a delectable dish that combines simple ingredients to create a flavorful and aromatic side dish. With just a few steps, your kitchen can be filled with the enticing aroma of roasted potatoes seasoned with fragrant thyme sprigs and drizzled with tangy and sweet aged Balsamic vinegar.

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

THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR



Thyme-Roasted Potatoes with Balsamic Vinegar image

Categories     Potato     Side     Roast     Low Fat     Thyme     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

2 pounds small red-skinned potatoes, scrubbed, halved
Olive oil-flavored nonstick vegetable oil spray
4 tablespoons chopped fresh thyme
2 teaspoons garlic salt
1 1/2 cups white or regular balsamic vinegar
3 tablespoons sugar

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.

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

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

SALT AND VINEGAR ROASTED POTATOES



Salt and Vinegar Roasted Potatoes image

This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

Provided by Lidey Heuck

Categories     vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons apple cider or white wine vinegar, plus more to taste
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
Flaky sea salt, for serving
Minced fresh chives, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
  • Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
  • Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

THYME-ROASTED POTATO W/ BALSAMIC VINEGAR



Thyme-Roasted Potato W/ Balsamic Vinegar image

Make and share this Thyme-Roasted Potato W/ Balsamic Vinegar recipe from Food.com.

Provided by Chef Shadows

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs small red potatoes, scrubbed, halved
olive oil
4 tablespoons chopped fresh thyme
2 teaspoons garlic salt
1 1/2 cups balsamic vinegar
3 tablespoons sugar

Steps:

  • Preheat oven to 400°F
  • Place potatoes in large bowl.
  • Generously coat potatoes with olive oil.
  • Sprinkle with 3 tablespoons thyme and garlic salt.
  • Toss to coat.
  • Coat large rimmed baking sheet with olive oil.
  • 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.

Nutrition Facts : Calories 202, Fat 0.2, SaturatedFat 0.1, Sodium 24.6, Carbohydrate 44.7, Fiber 3.6, Sugar 17, Protein 3.6

BALSAMIC-THYME ROASTED MUSHROOMS



Balsamic-Thyme Roasted Mushrooms image

This easy side dish comes out super flavorful and juicy with a hint of sweetness from the balsamic. A perfect complement to a grilled steak, mashed potatoes, and a nice glass of cabernet.

Provided by France C

Categories     Fruits and Vegetables     Mushrooms

Time 35m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound white button mushrooms
4 stalks green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme leaves
½ teaspoon salt, or more to taste
¼ teaspoon black pepper

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.

Nutrition Facts : Calories 95.1 calories, Carbohydrate 6.2 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 300.9 mg, Sugar 3.3 g

BALSAMIC ROASTED RED POTATOES



Balsamic Roasted Red Potatoes image

"My family loves potatoes, and I fix them many different ways. This tasty version is one of our favorites," says Bev Bosveld from Waupun, Wisconsin. Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic vinegar, these potatoes are sure to stand our at any meal.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons olive oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BALSAMIC-GLAZED POTATOES



Balsamic-Glazed Potatoes image

Balsamic vinegar and broth cook down to a nice glaze on these potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h15m

Number Of Ingredients 6

1 1/2 pounds new potatoes, halved or quartered if large
3/4 cup low-sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs thyme
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

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

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

ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR



Roasted Vegetables With Thyme and Balsamic Vinegar image

This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.

Provided by TerribleCook1017

Categories     Vegetable

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 8

1 parsnip
1 carrot
1 leek
1 white onion
6 garlic cloves, whole
2 tablespoons olive oil
2 tablespoons thyme
2 tablespoons balsamic vinegar (or to taste)

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.

Nutrition Facts : Calories 234.2, Fat 14, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 27, Fiber 5.2, Sugar 8, Protein 2.7

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russets, when roasted.
  • Cut the potatoes evenly: This will ensure that they cook evenly.
  • Toss the potatoes in oil and seasonings before roasting: This will help them to brown and crisp.
  • Roast the potatoes at a high temperature: This will help them to get crispy on the outside and fluffy on the inside.
  • Don't overcrowd the potatoes in the pan: This will prevent them from cooking evenly.
  • Roast the potatoes until they are tender on the inside and browned on the outside: This may take 20-30 minutes, depending on the size of the potatoes.
  • Serve the potatoes immediately: They are best enjoyed hot and crispy.

Conclusion:

Thyme roasted potatoes with balsamic vinegar is a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are roasted until they are crispy on the outside and fluffy on the inside, and the balsamic vinegar adds a sweet and tangy flavor. This dish is sure to be a hit with everyone at your table.

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