Roasted Pumpkin with Root Vegetables and Broccoli Recipe

Name: Roasted Pumpkin with Root Vegetables and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/2 teaspoon ground allspice; 1/2 teaspoon sea salt

Servings: persons

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
1/2 teaspoon ground allspice
1/2 teaspoon sea salt

1
Preheat oven to 375 degrees F (190 degrees C).
2
Prepared a baking sheet with non-stick cooking spray.
3
Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
4
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.
5
Spread onto prepared baking sheet in a single layer.
6
Bake in preheated oven until all vegetables are tender, about 35 minutes.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Pumpkin with Root Vegetables and Broccoli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pumpkin with Root Vegetables and Broccoli

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