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Balsamic Roasted Squash And Vegetables

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.

Steps

Preheat oven to 425f.
Bring water to boil in medium saucepan.
Peel and cut squash into 2-3 inch chunks.
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 425f.
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.

Ingredients

kabocha squash, yellow onion, frozen peppers and onions, artichoke hearts, brussels sprouts, garlic cloves, balsamic vinegar, dried basil, thyme, salt and pepper, cooking spray, fat free balsamic vinaigrette