Balsamic-Roasted Baby Potatoes & Carrots - cooking recipe

Ingredients

3 lbs baby red potatoes or 3 lbs white potatoes, halved (or both)
1 lb peeled baby-cut carrot (or 4 medium cut diagonally in chunks)
1 onion, thinly sliced
8 cloves garlic, peeled & smashed
1/3 cup balsamic vinegar
1/4 cup butter, melted
8 sprigs fresh thyme (or 1 tsp dried)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Preparation

Line a large rimmed baking sheet with heavy duty foil.
Combine all ingredients in a large bowl.
Place on baking dish in a single layer& cover with foil.
Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.