Best 4 Roasted Pumpkin With Root Vegetables And Broccoli Recipes
Embark on a culinary journey with our delectable roasted pumpkin with root vegetables and broccoli recipe. This vibrant dish tantalizes the taste buds with a harmonious blend of flavors and textures. The sweetness of the roasted pumpkin pairs perfectly with the earthy notes of root vegetables like carrots, parsnips, and turnips. Broccoli florets add a delightful crunch and a pop of green color. Infused with aromatic herbs and spices, this dish is a symphony of flavors that will leave you craving for more. Not only is it a feast for the senses, but it's also a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants.
This versatile recipe offers three variations to suit your preferences. For a classic and comforting meal, opt for the traditional roasted pumpkin with root vegetables. If you're seeking a lighter option, try the roasted pumpkin with root vegetables and quinoa, which adds a nutty flavor and extra protein. And for a vegan delight, the roasted pumpkin with root vegetables and lentils is a hearty and satisfying choice.
Each variation is meticulously crafted to deliver a unique culinary experience. The traditional roasted pumpkin with root vegetables is a timeless classic, perfect for cozy fall gatherings. The roasted pumpkin with root vegetables and quinoa introduces a delightful textural contrast and a boost of protein. And the roasted pumpkin with root vegetables and lentils offers a rich and flavorful vegan option that's both nutritious and delicious.
No matter which variation you choose, this roasted pumpkin with root vegetables and broccoli dish is sure to be a hit. Its vibrant colors, enticing aromas, and irresistible flavors will make it a staple in your recipe collection. So gather your ingredients, preheat your oven, and get ready to indulge in a culinary masterpiece.
ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut off the top of the pumpkin in such a way that it gives you a"top.
- "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- Clean out the inside of the pumpkin and rub with olive oil.
- Sprinkle with a bit of salt and add about 1/2 cup of water.
- Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- Remove from the oven and set aside.
- Peel and cut the root vegetables in large pieces all about the same size.
- Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- Close the bag and shake to coat the vegetables well.
- Pour the vegetables in a large roasting pan.
- Add the cut onions, shallots, minced garlic, and herbs.
- Stir with a large spoon.
- Sprinkle with the kosher or sea salt and some black pepper.
- Place the pan, uncovered, in a 425 degree oven.
- Roast for about 20 minutes, shaking the pan two or three times.
- Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- Continue baking until all veggies are soft, about 10-20 minutes more.
- Remove the vegetables to the warm pumpkin and cover with the top.
- Serve, adding small pieces of the softened pumpkin if you like.
- Remember to remove the bay leaves before eating.
- VARIATIONS: Add some roasted red or green peppers.
- Add a bit of cayenne pepper for a"hot" taste.
SPICED ROOT VEGETABLES WITH PUMPKIN SEEDS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Coarsely grind the coriander and cumin seeds in a spice grinder (or crush with the bottom of a skillet). Combine the parsnips, turnips, celery root, olive oil, garlic, ground spices, paprika, 1 1/2 teaspoons kosher salt and a few grinds of pepper in a large bowl; toss to coat. Divide the vegetables between 2 rimmed baking sheets and spread in an even layer. Roast until lightly browned around the edges, about 30 minutes.
- Sprinkle the vegetables with the pepitas and gently stir. Continue to roast until the vegetables are tender and the pepitas are lightly toasted, about 15 more minutes. Transfer to a serving dish. Sprinkle with sea salt and cilantro.
BEST ROASTED PUMPKIN SEEDS
These toasted snacks can be prepared while your loved ones are still carving the pumpkins.
Provided by Kate O'Shea
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
- Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
- Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
Tips:
- Choose the right vegetables: Select firm and fresh root vegetables and broccoli florets. Look for vibrant colors and avoid any signs of bruising or wilting.
- Cut the vegetables uniformly: Cut the vegetables into similar-sized pieces to ensure even cooking. This will help them roast evenly and prevent some pieces from overcooking while others remain undercooked.
- Toss the vegetables in oil and seasonings: Before roasting, toss the vegetables in olive oil, salt, and pepper. This will help them caramelize and develop a delicious golden-brown color.
- Roast the vegetables at a high temperature: Roasting the vegetables at a high temperature (425°F or 220°C) will help them caramelize and develop a crispy exterior while maintaining their tender-crisp interior.
- Don't overcrowd the pan: Avoid overcrowding the roasting pan, as this will prevent the vegetables from roasting evenly. If necessary, roast the vegetables in batches to ensure that they have enough space to roast properly.
- Roast the vegetables until tender: Roast the vegetables until they are tender when pierced with a fork. The roasting time will vary depending on the type of vegetables used, so keep an eye on them to prevent overcooking.
- Serve immediately: Roasted vegetables are best served immediately after roasting. They can be served as a side dish or as a main course with your favorite protein.
Conclusion:
Roasted pumpkin with root vegetables and broccoli is a delicious and nutritious dish that is perfect for a fall or winter meal. The roasted vegetables have a slightly sweet and caramelized flavor, and they are packed with vitamins, minerals, and antioxidants. This dish is also very versatile and can be served as a side dish or as a main course. With just a few simple ingredients and steps, you can create a delicious and healthy meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
