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.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
274 Calories
Recipe Instructions
Step 1
Preheat an oven to 475 degrees F (245 degrees C).
Step 2
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.
Step 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.
Step 4
Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.
Ingredients
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
2 onions, peeled and quartered
1 clove garlic, minced, or more to taste
1 clove garlic, unpeeled
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
