Roasted Balsamic Vegetables
Recipe by Harry Dubya from allrecipes.com
Dinner,Side Dish 2 Hr. 5 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 274
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 5g
- Protein: 4g
- Sugar: 8g
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