Roasted Butternut Squash and Brussels Sprout Agrodolce Bowl with Quinoa and Kale

Roasted Butternut Squash and Brussels Sprout Agrodolce

Enjoy caramelized and roasted vegetables prepared using delicious Florida Crystals® Organic Light Brown Sugar. This savory side dish is an amazing addition to any home-cooked meal.


6 servings


30 minutes


45 minute


  • 1 ½ lb. butternut squash
  • 1 lb. brussels Sprouts, trimmed and halved
  • ½ cup coarsely chopped red onion
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper

Balsamic Dressing

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • ¼ cup EVOO
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper



Preheat oven to 400 F. Line a sheet pan with parchment.

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

In a large bowl, toss squash cubes with remaining ingredients, except balsamic dressing, 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, drizzle with Balsamic reduction, and serve.

Balsamic Dressing

In a small bowl, whisk all ingredients together.

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