Roasted Pumpkin with Root Vegetables and Broccoli

Roasted Pumpkin with Root Vegetables and Broccoli
  • 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). 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.

04/19/2018
Roasted Pumpkin with Root Vegetables and Broccoli, recipe PT15M PT1H 5 455 calories

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