Roasted Winter Vegetables

    55 minutes

    A fantastic roast vegetable dish, which goes perfectly with any roast dinner. Try it at your next Sunday lunch. Butternut pumpkin, red capsicums, sweet potatoes and red onion are tossed in a herby olive oil-balsamic vinegar dressing, then baked to perfection.

    11 people made this

    Serves: 12 

    • 1 small butternut pumpkin, cubed
    • 2 red capsicums, seeded and diced
    • 1 sweet potato, peeled and cubed
    • 3 potatoes, cubed
    • 1 red onion, quartered
    • 1 tablespoon chopped fresh thyme
    • 2 tablespoons chopped fresh rosemary
    • 4 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • salt and freshly ground black pepper

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 240 degrees C.
    2. In a large bowl, combine the butternut pumpkin, red capsicums, sweet potato and potatoes. Separate the red onion quarters into pieces and add them to the mixture.
    3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting tin.
    4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.

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    Reviews and Ratings
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    Reviews in English (1603)


    Easy & so good! I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls. I put the root vegetables in the oven first & let them roast for 30 minutes before adding the other vegetables at the last 10 or 15 minutes. That way they stayed bright colored & didn't get mushy. I took them to a potluck dinner & there wasn't a single bite leftover. Great, healthy recipe!  -  14 Jan 2003  (Review from Allrecipes USA and Canada)


    Just so everyone knows, the only way to make this recipe and have it turn out well is to use FRESH ROSEMARY AND THYME! I made the mistake thinking that it wouldn't be a big deal using dried...but I was wrong. I've read so many good things about this recipe to only have it turn out pretty bad. The dried thyme overpowered the taste of the dish. I may make this again (using fresh spices) but I still have a bad taste in my mouth from the veggies I just made. Either way, it was a learning experience!  -  24 Jul 2002  (Review from Allrecipes USA and Canada)


    This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir every 3 minutes...), until now! I took this dish to my brother's house, and they wanted to keep all the leftovers! The only thing I did differently was to omit butternut squash, and up the ratio of balsamic vinegar to olive oil. Oh, I also used salt and pepper in the dressing. I used 1 large red onion, 1 sweet potato, 3 new potatoes, half a bag of baby carrots, grape tomatoes, crimini mushrooms, red bell peppers, zucchini, and I used dried rosemary, thyme and basil (I already had dried) for the seasonings. I did the root vegetables on one foil-lined baking pan, and the more delicate veggies on another pan. I found mine burned after about 15 minutes at 475, so I lowered the temp. to 450 and just cooked longer. With the addition of the time in the oven at 475, the root vegetables took about 45-50 minutes, and the other veggies took about 25-30, stirring both. This recipe tasted SO good, though, and I have gotten requests to make it for holidays and other family gatherings. Thanks for sharing it!  -  29 Oct 2007  (Review from Allrecipes USA and Canada)