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Roasted Pumpkin with Root Vegetables and Broccoli

Rated as 4 out of 5 Stars

"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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55 m servings 225
Original recipe yields 5 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 225 calories; 8.7 36.2 4.5 0 246 Full nutrition

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Read all reviews 5
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Made this dish with pumpkin, potatoes, onions, beets and carrots. Everything else kept the same and it came out really good!

Tried this tonight - didn't use all the specified veggis - varied a bit based what we had at home (carrots, potatoes, onion with the pumpkin), however the spices and other ingredients were the s...

I should of trusted my instinct when I felt 1 tsp. of ground clove was going to be overpowering. This didn't turn out well for my tastes.

I made this tonight for the family and it was so delicious! We had it with seared chicken and gravy. Everyone loves it. *thumbs up*

Great recipe. I didn't have all spice so I used cinnamon and cumin. Also turned out great! .