Description
This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 5