Ingredients:
1 russet potatoes, cubed
1 large red potatoes, cubed
1 sweet potatoes, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
1/4 cup low-sodium low-fat chicken broth
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine all ingredients and toss well to coat potatoes.
Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.