Veggies Baked in Apricot and Thyme Sauce
baby red potatoes
peeled and cut into wedges
peeled and cut into 2-3 inch pieces
freshly ground pepper
fresh thyme leaves
plus more for garnish
dry white wine or vegetable broth
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.
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