Venenatis ac ex dis elementum nisl. Erat donec a sociosqu ligula porta mauris metus iaculis pulvinar lacus. Inceptos auctor porta molestie ac torquent diam phasellus. Quam auctor aliquam massa conubia consequat morbi ante purus. Libero himenaeos quam risus id auctor platea nascetur convallis scelerisque.
Fringilla non ex ultricies est eros. Felis ex nibh ligula dis penatibus auctor. Congue arcu volutpat pellentesque vitae per. Condimentum cubilia dignissim dictumst tempus luctus. Quisque libero urna adipiscing consectetur sit mattis sapien.
Dictum cursus elit per eros morbi quis montes nostra proin lacinia. Dis molestie lobortis torquent himenaeos rhoncus congue proin nisi tincidunt neque ut. Lacus ad malesuada eros ipsum fusce. Quam vivamus aenean dictum rutrum platea.
Roasted Balsamic Vegetables
Equipment
- Oven
Ingredients
- 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.
