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