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 Florida Crystals® Regenerative Organic Light Brown Sugar.

Prep Time

30 minutes

Cook Time

45 minutes

Yields

6 servings

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Ingredients


  • 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® Regenerative Organic Light Brown Sugar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Balsamic Glaze

  • 1/2 cup Balsamic vinegar
  • 3 tablespoons Florida Crystals® Regenerative Organic Light Brown Sugar
  • 2 tablespoons Extra virgin olive oil
  • 1/4 teaspoon Salt
  • 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 Tips

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

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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