Roasted Butternut Squash and Brussels Sprout Agrodolce

Name: Roasted Butternut Squash and Brussels Sprout Agrodolce
Total time: 1 h
Yield: 6 servings
Ingredients: 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 [organic-brown-sugar]; ¼ teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons balsamic vinegar; 2 tablespoons lemon juice; ¼ cup EVOO; 1/8 teaspoon salt; 1/8 teaspoon black pepper

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.

Categories:

Serves

6 servings

PREP TIME

30 minutes

COOK TIME

45 minute

INGREDIENTS

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

Florida Crystals®Organic Light Brown Raw Cane Sugar

INSTRUCTIONS

Agrodolce

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.