Roasted Harvest Vegetables In A Baked Pumpkin

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

olive oil

roasted red peppers (optional)

freshly ground black pepper

6-8 whole peeled shallots

2-3 lbs mixed vegetables (such as red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips or beets)

4 cloves garlic , minced

5-6 fresh sage leaves

roasted green pepper (optional)

2 large red onions , cut in large chunks

1 teaspoon kosher salt or sea salt

5 sprigs fresh rosemary

2 bay leaves

1 large pumpkin

You might also like

Crispy Lemony Chicken Roasted With Potatoes
The Family Dinner
Roasted Butternut Squash Ribbons
The Family Dinner
Roast Pumpkin, Coconut And Chilli Soup
Donal Skehan
Roasted Eggplant + Za’atar Pizza
Sprouted Kitchen
Roasted Eggplant Tart, With Caramelized Onions...
Seven Spoons
Bourbon Apple Butternut Squash Soup With Roaste...
Food Republic
Maple-Balsamic Roasted Duck With A Spiced Cranb...
Spoon Fork Bacon
Roasted Acorn Squash + Harvest Salad
Sprouted Kitchen
Roasted Fennel & Vegetable Medley W/ Quinoa
Veggie Num Num
Roasted Squash And Mushroom Tarts
Joy The Baker