Roasted Pumpkin with Root Vegetables and Broccoli

4.0
(7)

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.

2
2
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
5
Yield:
5 servings

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

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.

Nutrition Facts (per serving)

225 Calories
9g Fat
36g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 225
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 7%
Sodium 246mg 11%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 19%
Total Sugars 15g
Protein 5g
Vitamin C 68mg 340%
Calcium 88mg 7%
Iron 4mg 24%
Potassium 856mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love