Balsamic-Roasted Vegetables

By Cindy Davis

4.0 / 5

15min

1h 15min

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cooking spray
10 medium potatoes peeled and cubed, or more to taste
4 large carrots peeled and cut into 1/2-inch chunks
1 medium onion cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper