Balsamic Roasted Squash and Vegetables Recipe

Name: Balsamic Roasted Squash and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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) canquartered 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)

Servings: persons

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) canquartered 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)

1
Preheat oven to 425F.
2
Bring water to boil in medium saucepan.
3
Peel and cut squash into 2-3 inch chunks.
4
(Tip: Baking or microwaving squash for a few minutes helps to soften skin).
5
Put onion, pepper blend and squash in a bowl and add garlic, spices and vinegar.
6
Toss until all veggies are coated and let marinate 1 hour or overnight.
7
Preheat oven to 425F
8
Place marinated veggies into baking dish, sprayed with cooking spray, and bake for 30 minutes, stirring every 15 minutes.
9
Bring water to boil in medium saucepan.
10
Add brussel sprouts and cook 5 minutes.
11
Slice into halves or quarters depending on size of sprouts.
12
After 30 minutes of roasting veggies, stir brussel sprouts and artichokes into mix and return to oven.
13
Bake an additional 15 minutes or until squash is fork tender.
14
Remove from oven and adjust seasonings with salt and pepper.
15
To give a more intense flavor, toss with balsamic vinaigrette.
16
Serve immediately.

271

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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) canquartered artichoke hearts, and more.

Yes, Balsamic Roasted Squash and Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic Roasted Squash and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions