Veggies Baked in Apricot and Thyme Sauce

Veggies Baked in Apricot and Thyme Sauce – Potatoes, carrots, red onions, garlic baked in Apricot Sauce with balsamic vinegar, dried apricots, thyme, and honey.

Serve this delicious side dish with Soy glazed barramundi, Miso glazed black cod, or Cherry balsamic glazed salmon for a healthy and yummy dinner.

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Nice side dish

These Veggies in Apricot and Thyme Sauce would make a great side dish for Thanksgiving  dinner: earthy and rich while being filled with veggie goodness.

The pretty colors of the baked veggies are just remarkable.

The sauce itself is full of flavor and complexity: sweet apricots, earthy thyme, full flavored balsamic vinegar, luscious sticky honey, and garlic.

And, it smells awesome while it bakes.

Serving suggestion

I served this for dinner the other day with a nice peppercorn rubbed barramundi. Simple. Nice. Basic. Tasty!

It would also be wonderful with a salt and pepper seared tofu steak.

Make it a meal by serving these veggies with Smokehouse Style Slow Cooker Beef and Some Air Fryer Green Beans.

Enjoy!

Recipe inspiration

I love making a fun and delicious side dish that knocks it out of the park. This one is just that.

Potatoes and carrots baked up in a complex rich sauce. It’s perfect to serve with a nice Sunday family dinner. And the whole family will love it.

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Veggies Baked in Apricot and Thyme Sauce Recipe

Veggies Baked in Apricot and Thyme Sauce

Debi

Veggies Baked in Apricot and Thyme Sauce – Potatoes, carrots, red onions, garlic baked in Apricot Sauce with balsamic vinegar, dried apricots, thyme, and honey.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Cuisine American

Servings 6 servings

Calories 357 kcal

Ingredients

  

1x2x3x

• 2 pounds baby red potatoes scrubbed clean
• 1 red onion peeled and cut into wedges
• 5 carrots peeled and cut into 2-3 inch pieces
• salt
• freshly ground pepper
• 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 bay leaves
• ½ cup honey
• ½ cup dry white wine or vegetable broth

Instructions

 

• Preheat oven to 350° F.
• Place veggies in a large roasting pan, and season with salt and pepper.
• In a small bowl, mix 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.

Nutrition

Calories: 357kcalCarbohydrates: 69gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 69mgPotassium: 1174mgFiber: 6gSugar: 41gVitamin A: 9356IUVitamin C: 20mgCalcium: 65mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword baked, roasted vegetables, vegetable

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