Roasted Pumpkin with Root Vegetables and Broccoli

Preparation Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Serves: 4
Course: Mains, Sides
Keywords: roast, pumpkin, broccoli
1 serving 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 salt
We are featuring some of the dishes that were listed from our 3 Ingredients Challenge just for you!

This is from our very first challenge using  Pumpkin, Broccoli & Cauliflower.

This is a easy, light but richly flavoured soup for any meal.

Less than half and hour to cook, it’s great for a light lunch during the work week.



  1. Preheat oven to 190 degrees. Prepare a baking sheet with non-stick cooking spray.
  2. Put pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
  3. Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
  4. Bake in preheated oven until all vegetables are tender, about 35 minutes.


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