Roasted Pumpkin with Root Vegetables and Broccoli recipe

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

non-stick cooking spray
1 pound fresh pumpkin, peeled and cut into 1-inch chunks
1 head broccoli, cut into small pieces
1 red beet, peeled and cut into 1-inch chunks
1 sweet onion, chopped
1 sweet potato, cut into 1-inch chunks
1 red potato, cut into 1-inch chunks
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon minced garlic, or more to taste
2 teaspoons ground black pepper
1 teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon sea salt

Nutrition Info

225.2 calories
carbohydrate: 36.2 g
cholesterol: : -
fat: 8.7 g
fiber: 5.3 g
protein: 4.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 246.2 mg
sugar: 14.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.

  2. Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.

  3. Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl, pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.

  4. Bake in preheated oven until all vegetables are tender, about 35 minutes.

Recipe Yield

5 servings

Recipe Note

This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.

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