Roasted Butternut Squash and Brussels Sprout Agrodolce
CATEGORIES:
- soups
- fall
- thanksgiving
- winter
- dinner
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 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
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.
Balsamic Dressing
In a small bowl, whisk all ingredients together.
QUICK TIP
Pre-peeled and cubed squash or frozen squash cubes can be used for convenience.
