Roasted Balsamic Vegetables recipe
All Recipes 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 caloriescarbohydrate: 35.6 gcholesterol: : -fat: 13.8 gfiber: 4.8 gprotein: 4.3 gsaturatedFat: 2 gservingSize: -sodium: 53.8 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Balsamic Vegetables
Directions
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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.
Preheat an oven to 475 degrees F (245 degrees C).
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.
Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.