About this recipe:This mixture of pumpkin, potato, broccoli and beetroot is flavoured with cloves, allspice and honey for a delicious autumnal side dish.
450g fresh pumpkin, peeled and cut into 2cm chunks
1 head broccoli, cut into small pieces
1 beetroot, peeled and cut into 2cm chunks
1 sweet onion, chopped
1 sweet potato, cut into 2cmchunks
1 red potato, cut into 2cm 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
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 190 C / Gas 5. Lightly grease a roasting tin.
Combine chopped pumpkin, broccoli, beetroot, 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 over the bottom of roasting tin in a single layer.
Bake in preheated oven until all vegetables are tender, about 35 minutes.