Maple Roasted Potatoes

One of the best side dishes you can make is one you can "set and forget." Being able to focus on the main dish or to get other things done around the house can be a great relief. This recipe mixes flavors of the season with our Pastamore Traditional Barrel-Aged Balsamic Vinegar, potatoes and carrots for a hearty and delicious combination. Be sure to use REAL maple syrup and not that maple flavored junk in plastic bottles. Celery and onion can be added if more flavor variety is desired.

Ingredients:
2.5 lb - multi-colored potatoes
4 - large carrots
1 Tbsp - maple syrup
1 Tbsp - Pastamore Traditional Balsamic Vinegar
1 Tbsp - vegetable oil
1/2 tsp - salt
1/4 tsp - garlic powder
1/4 tsp - black pepper
1/4 tsp - rosemary
1/8 tsp - ground nutmeg

Directions:
1. Preheat oven to 400ºF.

2. Wash and rinse potatoes. Chop potatoes into 1" x 1" pieces. Place into a large mixing bowl. Peel the carrots and chop on a bias into 1/2" thick pieces. Add the carrots and all other ingredients into the mixing bowl. Use a spatula to mix until all ingredients are evenly spread.

3. Place the potato mixture into a large oven-safe baking dish. Cook until the potatoes are fork tender, 45-60 minutes. Stir once during the cooking time.

4. Serve while warm. Garnish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar (savory) or maple syrup (sweet).