How To Make Winter Vegetable Caponata
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Serves:
Ingredients
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can diced tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking dish, toss the butternut squash, Brussels sprouts, red onion, red bell pepper, and garlic with olive oil. Season with salt and pepper.
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Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
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In a large saucepan, combine the diced tomatoes, balsamic vinegar, and honey. Cook over low heat for 10-15 minutes, until the sauce thickens slightly.
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Add the roasted vegetables to the saucepan, stirring gently to coat them evenly with the sauce. Cook for another 5 minutes to allow the flavors to meld together.
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Serve the Winter Vegetable Caponata hot, garnished with fresh parsley.
Nutrition
- Calories : 189kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 287mg
- Total Carbohydrates : 32g
- Dietary Fiber : 8g
- Sugar : 12g
- Protein : 5g
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