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Roasted Balsamic Vegetables

Rating: 4.33 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

By Harry Dubya

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
additional:
40 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Notes:

Substitute a leek for the onion, if desired.

If you are baking soft vegetables such as mushrooms, tomatoes, etc., add 15 minutes to cook time.

Nutrition Facts

Per Serving:
274 calories; protein 4.3g; carbohydrates 35.6g; fat 13.8g; sodium 53.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 4 stars
08/12/2017
The recipe submitter mentioned to use whatever veggies you like. With that being said neither my hubs or I like pumpkin so I replace it with asparagus I had on hand. This recipe is excellent. The only problem was the cook time was too long. I pulled mine out 15 minutes early and they still got a bit too much char on them. Reduce the cook time and you have a 5 star all the way! Read More
Helpful
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 4 stars
08/12/2017
The recipe submitter mentioned to use whatever veggies you like. With that being said neither my hubs or I like pumpkin so I replace it with asparagus I had on hand. This recipe is excellent. The only problem was the cook time was too long. I pulled mine out 15 minutes early and they still got a bit too much char on them. Reduce the cook time and you have a 5 star all the way! Read More
Helpful
(1)
Cia
Rating: 5 stars
12/10/2017
Delish! I used broccoli cauliflower onions red bell peppers and carrots because that s what i had and it turned out amazing! The carrots were a little crispier but you can always leave them in there longer. These with pasta and marinara sauce are the perfect combination. Read More
TMorrow41480
Rating: 5 stars
12/04/2018
The veggies turned out great but I would only put them in for 45 minutes at 450. Read More
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