Roasted Harvest Vegetables In A Baked Pumpkin Food

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.

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• For the roasted vegetables: Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
• For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED FALL VEGETABLES

Steps:

• Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
• Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

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.

BAKED HARVEST VEGETABLES

Steps:

• Preheat oven to 450 degrees.
• Place the first 6 ingredients into a stainless steel or cast iron pot.
• Cover with a tight fitting lid and bake for 60 minutes.
• Add celery.
• Continue baking for 30 minutes more.
• Remove from oven.
• Place pot on medium heat on stove and bring to a boil.
• Mix 1/3 cup water and arrowroot together until smooth.
• Pour into vegetable mixture, stirring constantly until it thickens and becomes clear.
• Remove from heat.
• Garnish with fresh parsley.

ANGIE'S ROASTED HARVEST VEGETABLES

Steps:

• Place in Large Baking Dish, Sweet Potatoes, Parsnips, Fennel and Onion.
• Mix Together Catalina Dressing, Cranberry Juice, and Maple Syrup.
• Toss With Vegetables.
• Bake at 350 Degrees for 50 Minutes or Until Vegetables are Tender.

OVEN-ROASTED VEGETABLES

Steps:

• In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.