Balsamic Roasted Market Winter Vegetables

Even though Spring is just around the corner, my local Farmer’s Market has some fabulous winter vegetables still in season. This medley of kabocha squash, brussel sprouts, and jerusalem artichokes {or sunchokes} is simply roasted and served with toasted hazelnuts for a delicious side dish. Any winter squash or vegetables can be substituted into this recipe.

Making vegetables taste great doesn’t require much effort {at least I think so}. Using quality, in season, fresh produce is step one, and then accenting the vegetables with some specialty ingredients like a flavored balsamic vinegar will really make a difference in your cooking.  Check out your local market for artisan producers of things like olive oil, vinegars, jams, and preserves.

Serves 4 – 6

  • 8 ounces brussel sprouts
  • 8 ounces jerusalem artichokes {sunchokes}
  • 1/2 large kabocha
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic, I used fig flavor
  • 3/4 teaspoon salt
  • 1/4 cup roasted hazelnuts, roughly chopped

Heat oven to 400ºF

  1. Remove outer leaves from brussles and cut in half, vertically. Scrub jerusalem artichokes clean and slice about 1/4 inch thick. Dice kabocha into 1/2 inch cubes.
  2. Whisk oil, vinegar, maple syrup, and salt together, and toss to coat prepped vegetables.
  3. Fill seasoned vegetables in a casserole dish and roast for 20 minutes. Stir up vegetables to evenly roast, and cook for 15 minutes more until kabocha is soft.
  4. Serve with chopped, roasted hazelnuts.

By Stephanie Hoban, MS, RD, LD 


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