Roasted pumpkin with root vegetables and broccoli

    Roasted pumpkin with root vegetables and broccoli


    1 person made this

    About this recipe: This mixture of pumpkin, potato, broccoli and beetroot is flavoured with cloves, allspice and honey for a delicious autumnal side dish.

    Serves: 5 

    • 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

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease a roasting tin.
    2. Combine chopped pumpkin, broccoli, beetroot, 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 over the bottom of roasting tin in a single layer.
    4. Bake in preheated oven until all vegetables are tender, about 35 minutes.
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