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Roasted Balsamic Vegetables

Rated as 4.2 out of 5 Stars

"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."
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2 h 5 m servings 273
Original recipe yields 4 servings


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  1. 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. Preheat an oven to 475 degrees F (245 degrees C).
  3. 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. 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: 273 calories; 13.8 35.6 4.3 0 54 Full nutrition

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Read all reviews 3
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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. T...

The veggies turned out great but I would only put them in for 45 minutes at 450.

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 i...