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Roasted Butternut Squash and Brussels Sprout Agrodolce


This vegan agrodolce blends the naturally robust flavors of butternut squash and Brussels sprouts with the mellow molasses sweetness of our Organic Light Brown Raw Cane Sugar®.

Prep Time
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6 servings
  • 1 1/2 lb. Butternut squash
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 lb. Pearl onions, peeled and halved
  • 1/4 cup Extra virgin olive oil
  • 1/2 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Balsamic Glaze
  • 1/2 cup Balsamic vinegar
  • 3 tablespoons Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 2 tablespoons Extra virgin olive oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper

Step 1

Preheat oven to 450°F. Line one sheet pan with foil.

Step 2

Roast butternut squash for about 20 minutes or until it is easier to pierce with a knife. Cool, peel, remove seeds, and cut into cubes.

Step 3

In a large bowl, toss roasted squash cubes with remaining ingredients, except balsamic glaze ingredients, then turn vegetable mixture onto the lined sheet pan used to roast the squash. Roast for 20-25 minutes or until vegetables are caramelized. Remove pan from oven. 

Step 4

While the vegetables are roasting, prepare the glaze. In a small saucepan, combine all the ingredients for the glaze and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture reduces to half.

Step 5

Drizzle with balsamic reduction, over the vegetables and serve. 

Additional Tip

Pre-peeled and cubed squash or frozen squash cubes can be used for convenience.