Fall Harvest Feast: Roasted Pumpkin, Root Vegetables & Broccoli Delight

As the leaves change and the air turns crisp, there’s nothing quite like the comforting aroma of roasted vegetables filling your kitchen. This recipe for Roasted Pumpkin with Root Vegetables and Broccoli is a celebration of autumn’s bounty, offering a delicious and nutritious meal that’s both easy to prepare and deeply satisfying. It’s a vibrant combination of sweet pumpkin, earthy root vegetables, and vibrant green broccoli, all roasted to perfection with herbs and spices that enhance their natural flavors. Whether you’re looking for a healthy side dish for a holiday gathering or a hearty vegetarian main course, this recipe is sure to become a fall favorite.

Why You’ll Love This Roasted Vegetable Medley

• Flavorful and Versatile: The combination of sweet, earthy, and slightly bitter flavors creates a complex and satisfying taste profile. This dish pairs well with a variety of proteins, from chicken and fish to tofu and tempeh.
• Nutrient-Rich: Pumpkin, root vegetables, and broccoli are packed with vitamins, minerals, and fiber, making this a healthy and wholesome meal. Pumpkin is rich in Vitamin A and antioxidants. Root vegetables like carrots and parsnips offer Vitamin K and essential minerals. Broccoli is a powerhouse of Vitamin C and fiber.
• Easy to Prepare: With minimal prep time and simple ingredients, this recipe is perfect for busy weeknights. Just chop the vegetables, toss them with oil and spices, and roast until tender.
• Customizable: Feel free to adapt this recipe to your liking by adding different vegetables, herbs, or spices. Consider adding Brussels sprouts, sweet potatoes, or butternut squash for a different twist.
• Perfect for Meal Prep: Roasted vegetables keep well in the refrigerator for several days, making them ideal for meal prepping. Enjoy them throughout the week in salads, bowls, or as a side dish.

Ingredients You’ll Need

• Pumpkin: Choose a small sugar pumpkin or pie pumpkin. These varieties have a sweeter flavor and denser flesh than carving pumpkins. About 2-3 pounds will be perfect.
• Root Vegetables: A mix of carrots, parsnips, and potatoes (red or Yukon gold) adds sweetness and texture. Use about 1 pound total.
• Broccoli: One large head of broccoli, cut into florets.
• Olive Oil: Extra virgin olive oil is best for roasting, as it adds flavor and helps the vegetables brown. About 3-4 tablespoons.
• Garlic: Fresh garlic, minced, adds a pungent aroma and flavor. 2-3 cloves.
• Fresh Herbs: Rosemary and thyme are classic choices for roasting vegetables. Use about 1-2 tablespoons of chopped fresh herbs. Dried herbs can be substituted, but use about half the amount.
• Spices: Smoked paprika adds a smoky depth of flavor. Other options include garlic powder, onion powder, and chili flakes. About 1 teaspoon total of paprika.
• Salt and Pepper: To taste.
• Optional: Balsamic glaze, maple syrup, or grated Parmesan cheese for finishing.

Equipment You’ll Need

• Large Baking Sheet: Choose a baking sheet with sides to prevent the vegetables from falling off.
• Parchment Paper or Silicone Baking Mat: This will prevent the vegetables from sticking to the baking sheet and make cleanup easier.
• Large Bowl: For tossing the vegetables with oil and spices.
• Sharp Knife and Cutting Board: For chopping the vegetables.
• Vegetable Peeler: For peeling the root vegetables.

Step-by-Step Instructions

1. Prepare the Pumpkin:
   • Preheat your oven to 400°F (200°C).
   • Wash the pumpkin thoroughly.
   • Carefully cut the pumpkin in half from stem to bottom. Scoop out the seeds and stringy pulp. You can save the seeds to roast later!
   • Cut each half into wedges, about 1-inch thick.
   • Remove the skin from each wedge with a sharp knife or vegetable peeler.
   • Cut the pumpkin flesh into 1-inch cubes.
2. Prepare the Root Vegetables:
   • Wash and peel the carrots, parsnips, and potatoes.
   • Cut the carrots and parsnips into 1-inch pieces.
   • Cut the potatoes into 1-inch cubes.
3. Prepare the Broccoli:
   • Wash the broccoli head thoroughly.
   • Cut the broccoli into florets, about 1-2 inches in size.
4. Toss the Vegetables with Oil and Spices:
   • In a large bowl, combine the pumpkin, root vegetables, and broccoli florets.
   • Drizzle with olive oil, making sure all the vegetables are coated.
   • Add the minced garlic, chopped fresh herbs (rosemary and thyme), smoked paprika, salt, and pepper.
   • Toss well to ensure the vegetables are evenly coated with the oil and spices.
5. Roast the Vegetables:
   • Line a large baking sheet with parchment paper or a silicone baking mat.
   • Spread the vegetables in a single layer on the baking sheet. Avoid overcrowding, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
   • Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
   • Flip the vegetables halfway through the roasting time to ensure even cooking.
6. Serve and Enjoy:
   • Remove the roasted vegetables from the oven and let them cool slightly.
   • Drizzle with balsamic glaze or maple syrup for added sweetness (optional).
   • Sprinkle with grated Parmesan cheese (optional).
   • Serve the roasted pumpkin, root vegetables, and broccoli as a side dish or a main course.
   • Enjoy!

Tips for Perfect Roasted Vegetables

• Use Fresh, High-Quality Vegetables: The fresher the vegetables, the better the flavor. Choose vegetables that are firm and free from blemishes.
• Cut Vegetables into Uniform Sizes: This will ensure that the vegetables cook evenly.
• Don’t Overcrowd the Baking Sheet: Overcrowding will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
• Roast at a High Temperature: A high oven temperature will help the vegetables caramelize and develop a crispy exterior.
• Don’t Be Afraid to Experiment with Herbs and Spices: Get creative with your favorite herbs and spices to create a unique flavor profile.
• Toss the Vegetables Halfway Through: This will ensure even cooking and browning.
• Use Parchment Paper or a Silicone Baking Mat: This will prevent the vegetables from sticking to the baking sheet and make cleanup easier.
• Adjust Roasting Time Based on Vegetable Size: Smaller pieces will cook faster than larger pieces. Check for doneness by piercing the vegetables with a fork. They should be tender but not mushy.
• Let the Vegetables Cool Slightly Before Serving: This will allow the flavors to meld and prevent them from being too hot.

Variations and Additions

• Add Other Vegetables: Feel free to add other vegetables to this recipe, such as Brussels sprouts, sweet potatoes, butternut squash, or cauliflower.
• Use Different Herbs and Spices: Experiment with different herbs and spices to create a unique flavor profile. Consider using sage, oregano, thyme, garlic powder, onion powder, or chili flakes.
• Add Protein: Make this a complete meal by adding cooked chicken, sausage, tofu, or tempeh to the roasting pan during the last 15 minutes of cooking.
• Add Nuts and Seeds: Sprinkle with toasted nuts or seeds, such as pecans, walnuts, or pumpkin seeds, for added texture and flavor.
• Make a Salad: Toss the roasted vegetables with mixed greens, crumbled cheese, and a vinaigrette dressing for a delicious and healthy salad.
• Serve with a Sauce: Drizzle with a flavorful sauce, such as tahini sauce, pesto, or a creamy herb sauce.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a kick of heat.

Serving Suggestions

• As a Side Dish: Serve alongside roasted chicken, fish, or steak.
• As a Main Course: Serve over quinoa, rice, or pasta for a vegetarian main course.
• In a Salad: Toss with mixed greens, crumbled cheese, and a vinaigrette dressing.
• In a Bowl: Combine with grains, beans, and a sauce for a flavorful and satisfying bowl meal.
• As an Appetizer: Serve with a dipping sauce, such as hummus or baba ghanoush.
• For Thanksgiving or Christmas: This is a wonderful addition to holiday menus and pairs well with traditional dishes.

Storage and Reheating Instructions

• Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat in a skillet over medium heat or in the microwave.

Nutritional Information (Approximate, per serving)

Note: Nutritional information will vary depending on the specific ingredients and portion sizes used.

• Calories: 200-250
• Fat: 10-15g
• Saturated Fat: 2-3g
• Cholesterol: 0mg
• Sodium: 200-300mg
• Carbohydrates: 25-35g
• Fiber: 5-7g
• Sugar: 8-12g
• Protein: 3-5g

Conclusion

This Roasted Pumpkin with Root Vegetables and Broccoli recipe is a versatile and delicious way to enjoy the flavors of fall. It’s easy to prepare, customizable, and packed with nutrients. Whether you’re looking for a healthy side dish or a hearty vegetarian main course, this recipe is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a flavorful and satisfying fall harvest feast!

Recipe Card

Roasted Pumpkin, Root Vegetables & Broccoli

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Servings: 4-6

Ingredients:

• 2-3 lbs Sugar Pumpkin or Pie Pumpkin, cubed
• 1 lb Root Vegetables (Carrots, Parsnips, Potatoes), chopped
• 1 Large Head of Broccoli, cut into florets
• 3-4 Tbsp Olive Oil
• 2-3 cloves Garlic, minced
• 1-2 Tbsp Fresh Rosemary and Thyme, chopped
• 1 tsp Smoked Paprika
• Salt and Pepper to taste
• Optional: Balsamic Glaze, Maple Syrup, Parmesan Cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Prepare vegetables as described in the step-by-step instructions above.
3. Toss all vegetables with olive oil, garlic, herbs, paprika, salt, and pepper.
4. Spread in a single layer on a parchment-lined baking sheet.
5. Roast for 30-40 minutes, flipping halfway through, until tender and slightly caramelized.
6. Serve and enjoy!

Enjoy and leave a comment below if you tried this delicious roasted vegetable recipe!