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Roasted Butternut Squash and Brussels Sprout Agrodolce

Prep Time
30 minutes
Cook Time
45 minutes
Servings
  • 1 1/2 lb. Butternut squash 1 1/2 lb. Butternut squash
  • 1 lb. Brussels sprouts, trimmed and halved 1 lb. Brussels sprouts, trimmed and halved
  • 1 lb. Pearl onions, peeled and halved 1 lb. Pearl onions, peeled and halved
  • 1/4 cup Extra virgin olive oil 1/4 cup Extra virgin olive oil
  • Florida Crystals®Organic Light Brown Raw Cane Sugar 1/2 cup 1/2 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1/2 teaspoon Salt 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper 1/4 teaspoon Black pepper

Balsamic Glaze

  • 1/2 cup Balsamic vinegar 1/2 cup Balsamic vinegar
  • Florida Crystals®Organic Light Brown Raw Cane Sugar 3 tablespoons 3 tablespoons Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 2 tablespoons Extra virgin olive oil 2 tablespoons Extra virgin olive oil
  • 1/4 teaspoon Salt 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper 1/8 teaspoon Black pepper

Instructions

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.