- 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
- 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.
05/16/2018
recipepes.com
Roasted Balsamic Vegetables, recipe
PT15M
PT1H
5
455 calories
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