Balsamic Roasted Spring Vegetables

These Balsamic Roasted Spring Vegetables make the perfect side dish on your holiday table! The balsamic caramelizes beautifully and brings out a light sweetness in these tender vegetables.

4 medium red potatoes, diced into 1 inch pieces
8-10 asparagus, chopped into 3 inch pieces
1-2 large carrots, chopped into 1 inch slices
1 large zucchini, chopped into thick chunks
1/4 red onion, sliced into thick chunks
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp thyme
salt and pepper to taste

View the full recipe at pumpkin & peanut butter →