Roasted Balsamic Vegetables recipe

All Recipes Best Recipe Side Dish Vegetables Squash

Ingredients

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
1 clove garlic, minced, or more to taste
salt and freshly ground black pepper
2 potatoes, cut into bite-size pieces
½ small pumpkin - peeled, seeded, and chopped
2 onions, peeled and quartered
1 red chile pepper, quartered
1 clove garlic, unpeeled

Nutrition Info

273.5 calories
carbohydrate: 35.6 g
cholesterol: : -
fat: 13.8 g
fiber: 4.8 g
protein: 4.3 g
saturatedFat: 2 g
servingSize: -
sodium: 53.8 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.

  2. Preheat an oven to 475 degrees F (245 degrees C).

  3. Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl, pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.

  4. Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Recipe Yield

4 servings

Recipe Note

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

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