Roasted Pumpkin with Root Vegetables and Broccoli

Name: Roasted Pumpkin with Root Vegetables and Broccoli
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 head broccoli, cut into small pieces; 1 Tbsp minced garlic, or more to taste; 1 teaspoons ground allspice; 1 teaspoon ground cloves; 2 teaspoons ground black pepper; 2 Tbsps honey; 3 Tbsps olive oil; 454 grams fresh pumpkin, peeled and cut into 1-inch chunks; 1 red beet, peeled and cut into 1-inch chunks; 1 red potato, cut into 1-inch chunks; 1 teaspoons sea salt; 1 sweet onion, chopped; 1 sweet potato, cut into 1-inch chunks

Roasted Pumpkin with Root Vegetables and Broccoli is a gluten free, dairy free, and vegetarian recipe with 5 servings. This recipe covers 26% of your daily requirements of vitamins and minerals. This side dish has 257 calories, 7g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes around 55 minutes. Head to the store and pick up ground pepper, pumpkin, olive oil, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Oven

Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.

Ingredients you will need

Sweet Potato

Red Potato

Broccoli

Pumpkin

Onion

Beet

Equipment you will use

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.

Ingredients you will need

Balsamic Vinegar