baked veggies in a complex full flavored sauce

Veggies Baked in Apricot and Thyme Sauce

Servings 6
Author Debi


  • 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


  1. Preheat oven to 350° F.
  2. Place veggies in a large roasting pan, and season with salt and pepper.
  3. 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.
  4. 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.