Roasted Balsamic Potatoes, Onions and Broccoli

Some of my best recipes have come off the packages of products. This one I found on the side of a bag of Pacific Gold Baby White Potatoes. It was one of those things that I happened to have all the ingredients and I have a daughter whose is mad keen for balsamic soaked anything. It goes well with Uncle Russell’s Flank Steak.

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Roasted Balsamic Potatoes, Onions and Broccoli

Serves 4

2 lbs Pacific Gold Baby White Potatoes, do not peel, cut in half
¾ lb Pacific Gold White Onions, peeled, cut into ¾ inch wedges
3 Tbsp extra-virgin olive oil
¼ cup balsamic vinegar
1 Tbsp fresh thyme or 1 tsp dried thyme
½ tsp garlic salt
¼ tsp fresh ground black pepper
handful of broccoli florets

Preheat oven to 400°F.

Pour oil on a baking sheet. Add the potatoes and onions and toss to coat with oil. Cover with foil and roast in the oven for 30 minutes. Remove foil, add all ingredients except for the broccoli and toss thoroughly. Increase the heat to 450°F. Continue to roast, tossing occasionally for 30 to 40 minutes, or until vegetables are browned and potatoes are crisp.

The last 20 minutes of baking, toss in a handful of broccoli florets.  Don’t cook the broccoli too long; it should remain “crisp.”

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