Roasted Balsamic Vegetables Recipe

Roasted Balsamic Vegetables Recipe

  • 1/4 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
  • 1/2 small pumpkin – peeled, seeded, and chopped
  • 2 onions, peeled and quartered
  • 1 red chile pepper, quartered
  • 1 clove garlic, unpeeled
  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.
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