Roasted Pumpkin with Root Vegetables and Broccoli recipe
All Recipes 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 caloriescarbohydrate: 36.2 gcholesterol: : -fat: 8.7 gfiber: 5.3 gprotein: 4.5 gsaturatedFat: 1.3 gservingSize: -sodium: 246.2 mgsugar: 14.9 gtransFat: : -unsaturatedFat: : -
Directions Roasted Pumpkin with Root Vegetables and Broccoli
Directions
-
Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
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.
Bake in preheated oven until all vegetables are tender, about 35 minutes.