Balsamic Roasted Squash and Vegetables
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 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)
directions
- Preheat oven to 425°F.
- Bring water to boil in medium saucepan.
- Peel and cut squash into 2-3 inch chunks. (Tip: Baking or microwaving squash for a few minutes helps to soften skin).
- Put 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.
- Preheat oven to 425°F
- Place marinated veggies into baking dish, sprayed with cooking spray, and bake for 30 minutes, stirring every 15 minutes.
- Bring water to boil in medium saucepan. Add brussel sprouts and cook 5 minutes. Slice into halves or quarters depending on size of sprouts.
- After 30 minutes of roasting veggies, stir brussel sprouts and artichokes into mix and return to oven.
- Bake 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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Reviews
-
This turned out fantastic and I am so happy that only oil spray was used. I had some squash to use up and I love balsamic vinegar, so this was perfect. I marinated for an hour and that was just right for us. I didn't make any changes except to leave out the thyme as I was out. We served this as our main dish along with a nice, hot whole grain roll. Leftovers were great the next day in a green salad. Thanks so much for posting, we would make this again!
RECIPE SUBMITTED BY
I'm a civil engineer, born and raised in Denver. After losing about 60 lbs through a sensible diet and exercise, I have learned to cook quick and healthy meals. I still take a day to splurge once a week and I love to make desserts too!
My main activities outside of the long hours I spend at work are kickboxing, fitness boot camp, ballet and tap. I also enjoy cooking but as a single girl, I'm always looking for recipes that can be made small and will last a few days.
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