3 Reviews of Roasted Harvest Vegetables in a Baked Pumpkin

From: kimby

On Nov 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.

From: Andi the grate

On Nov 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.

From: TooAllergic

On Nov 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!