Name: Roasted Balsamic Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - ¼ cup; Balsamic Vinegar - 2 tablespoons; Chopped fresh thyme, or more to taste - 1 teaspoon; Chopped fresh rosemary, or more to taste - 1 teaspoon; Garlic, minced, or more to taste - 1 clove; Salt and freshly ground black pepper - 1 clove; Potatoes, cut into bite-size pieces - 2; Pumpkin - peeled, seeded, and chopped - ½ small; Onions, peeled and quartered - 2; Red chile pepper, quartered - 1; Garlic, unpeeled - 1 clove

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Balsamic Vegetables

1. Olive oil - ¼ cup

2. Balsamic Vinegar - 2 tablespoons

3. Chopped fresh thyme, or more to taste - 1 teaspoon

4. Chopped fresh rosemary, or more to taste - 1 teaspoon

5. Garlic, minced, or more to taste - 1 clove

6. Salt and freshly ground black pepper - 1 clove

7. Potatoes, cut into bite-size pieces - 2

8. Pumpkin - peeled, seeded, and chopped - ½ small

9. Onions, peeled and quartered - 2

10. Red chile pepper, quartered - 1

11. Garlic, unpeeled - 1 clove

How to cook deliciously - Roasted Balsamic Vegetables

1. Stage

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. Stage

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

3. Stage

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. Stage

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