Roasted Pumpkin with Root Vegetables and Broccoli

Name: Roasted Pumpkin with Root Vegetables and Broccoli
Total time: 55
Yield: 5
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

Recipe by KSchirm13 from allrecipes.com

Side Dish 55 Mins.

Ingredients

5 servings

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non-stick cooking spray
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1 pound fresh pumpkin, peeled and cut into 1-inch chunks
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1 head broccoli, cut into small pieces
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1 red beet, peeled and cut into 1-inch chunks
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1 sweet onion, chopped
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1 sweet potato, cut into 1-inch chunks
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1 red potato, cut into 1-inch chunks
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3 tablespoons olive oil

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2 tablespoons balsamic vinegar
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2 tablespoons honey
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1 tablespoon minced garlic, or more to taste
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2 teaspoons ground black pepper
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1 teaspoon ground cloves
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½ teaspoon ground allspice
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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.