Honey Balsamic Roasted Baby Potatoes

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Slice 1½ lbs baby yellow potatoes in half and place them in a large bowl.
Add ¼ cup olive oil, 3 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper, then toss until the potatoes are evenly coated.
Spread the potatoes evenly across the prepared baking sheet.
Roast for 30–35 minutes, tossing halfway through, until the potatoes are golden brown and crispy on the outside and tender inside.
While the potatoes roast, add ½ cup balsamic vinegar, ¼ cup honey, 2 Tbsp brown sugar, 1 Tbsp Dijon mustard, and ½ tsp red pepper flakes to a small saucepan.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let the sauce cook for about 8–10 minutes, until it thickens into a syrupy glaze.
Transfer the roasted potatoes to a serving dish and drizzle the warm honey balsamic glaze over top. Toss gently to coat and serve immediately.