Harvest Roasted Pumpkin and Veggies – Day 13!

These roasted veggies may be another contender for Thanksgiving!

The spices are warm and sassy and nothing says fall like roasted vegetables!  You could use any combination of veggies for this, parsnips, turnips, carrots.  Just don’t lose the pumpkin!


Nonstick cooking spray

4 cups cubed raw cooking pumpkin

1 head broccoli, cut into small forets

1 medium onion, coarsely chopped

1 medium beet, peeled and cut into 1” chunks

1 medium Yukon gold potato, cut into 1” chunks

3 T canola oil

2 T balsamic vinegar

2 T honey

1 T minced garlic

1/2 t coarse kosher salt

1/2 t black pepper

1/2 t ground cloves

1/2 t ground allspice

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and spray with nonstick coating, set aside.

2. In a large bowl combine pumpkin, broccoli, onion, beet, sweet potato and Yukon gold potato.

3. In a small bowl whisk together oil, balsamic vinegar, honey, garlic, salt, pepper, cloves and allspice. Drizzle over pumpkin mixture; toss until evenly coated.

4. Arrange veggies in a single layer on baking sheet.  Roast 35 minutes or until vegetables are tender.

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