Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / Roasted Harvest Vegetables in a Baked Pumpkin Recipe
    Lost? Site Map

    Roasted Harvest Vegetables in a Baked Pumpkin

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on November 27, 2007

      There were 3 of us at Thanksgiving--so I found 3, small pie pumpkins. I was able to roast the veggies half way the night before--and I just heated them Thanksgiving day which saved me a lot of time. My veggies were parsnips, garnet sweet potatoes, purple and golden beets and the red onion. They were perfectly seasoned (every cook should has a rosemary shrub)! Thank you, as always, Mirj!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2005

      I made this dish for Thanksgiving and it was a huge hit. I did however have to serve the veg in a bowl because natures freezer took out my pumpkins early this year. I used sweet potatoes, parsnips, turnips, red onions, carrots and beets. They were delicious even though I forgot to add the garlic and bay leaves.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2004

      I have made this recipe twice, once for Rosh Hashanah and once for Thanksgiving. I used two smaller pumpkins (look for ones that are lighter- easier to empty out!) instead of one big one. I also cut the vegetables pretty small. The colors are fantastic- I included beets, carrots and sweet potatoes as well as regular potatoes, turnips and parsnips. Make sure you use the fresh herbs- not worth it without those. This is a real showcase recipe and as a plus, it's vegan which makes my kids happy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Roasted Harvest Vegetables in a Baked Pumpkin

    Serving Size: 1 (161 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 78.3
     
    Calories from Fat 3
    90%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 462.4 mg
    19%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.3 g
    17%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    fresh rosemary

    fresh sage leaves

    pumpkin

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites