Roasted Vegetables with Balsamic Vinegar

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  • 800 g of peeled pumpkin
  • 600 g potatoes in half
  • 1/2 cup of olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon of balsamic vinegar


  1. Cut the pumpkin into wedges.

  2. Place the potatoes in a baking dish and pour over the combined oil, garlic, and rosemary.

  3. Bake, uncovered in a very hot oven for 20 minutes.

  4. Add the pumpkin and bake for about 25 minutes more or until golden brown and tender.

  5. Drizzle the vegetables with vinegar.


Best done just before serving.

If you like the sound of this recipe, you may also like stir-fried Kale.


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