Best Roasted Harvest Vegetables In A Baked Pumpkin Recipes

ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN

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.

ROASTED HARVEST VEGETABLES

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI

Steps:

• 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.

BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
• Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.

ROASTED PUMPKIN

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.

ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
• Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
• Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
• Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.