Balsamic-Honey Roasted Pumpkin with Root Veggies and Broccoli

Name: Balsamic-Honey Roasted Pumpkin with Root Veggies and Broccoli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Cuisine: International
Ingredients: 2 tbsp Balsamic Vinegar; 1 whole Beet; 2 tsp Black Pepper; 1 whole Broccoli; 1 whole Cooking Spray; 0.5 tsp Ground Allspice; 1 tsp Ground Cloves; 2 tbsp Honey; 1 tbsp Minced Garlic; 3 tbsp Olive Oil; 1 lb Pumpkin; 1 whole Red Potato; 0.5 tsp Sea Salt; 1 whole Sweet Onion; 1 whole Sweet Potato

Side Dish 🥗Dinner 🍽️Lunch 🥪 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food DASH

Balsamic-Honey Roasted Pumpkin with Root Veggies and Broccoli brings together caramelized edges, earthy roots, and tender broccoli under a glossy sweet-tangy glaze. Warm notes of cloves and allspice balance the natural sweetness of pumpkin and beets, making it a cozy side for autumn dinners or holiday tables. Serve alongside roasted meats or grain bowls for a colorful, comforting addition.

Prep20 mins
Cook35 mins
Serves5
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C). Prepare a baking sheet with non-stick cooking spray.
2

Combine the pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
3

Whisk the 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 the mixture onto the prepared baking sheet in a single layer.
4

Bake in the preheated oven until all the vegetables are tender, about 35 minutes.