2 hrs 20 mins
This recipe of what I happened to have in the kitchen was a true hit at Thanksgiving. It makes the kitchen smell wonderful and best of all it's very easy.
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Units: US | Metric
- 1 kabocha squash or 1 other winter squash or 1 sweet potato
- 1 yellow onion, sliced into half moons
- 1 lb frozen peppers and onions, thawed (or use fresh bell peppers)
- 1 (13 ounce) can quartered artichoke hearts
- 16 Brussels sprouts, stems removed
- 5 garlic cloves, minced
- 4 tablespoons balsamic vinegar
- 2 tablespoons dried basil
- 1 tablespoon thyme
- salt and pepper
- cooking spray
- 2 tablespoons fat free balsamic vinaigrette, to taste (I used Whole Foods brand) (optional)
- 1Preheat oven to 425°F.
- 2Bring water to boil in medium saucepan.
- 3Peel and cut squash into 2-3 inch chunks. (Tip: Baking or microwaving squash for a few minutes helps to soften skin).
- 4Put onion, pepper blend and squash in a bowl and add garlic, spices and vinegar. Toss until all veggies are coated and let marinate 1 hour or overnight.
- 5Preheat oven to 425°F
- 6Place marinated veggies into baking dish, sprayed with cooking spray, and bake for 30 minutes, stirring every 15 minutes.
- 7Bring water to boil in medium saucepan. Add brussel sprouts and cook 5 minutes. Slice into halves or quarters depending on size of sprouts.
- 8After 30 minutes of roasting veggies, stir brussel sprouts and artichokes into mix and return to oven.
- 9Bake an additional 15 minutes or until squash is fork tender. Remove from oven and adjust seasonings with salt and pepper. To give a more intense flavor, toss with balsamic vinaigrette. Serve immediately.
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Nutritional Facts for Balsamic Roasted Squash and Vegetables
Serving Size: 1 (112 g)
Servings Per Recipe: 8