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

Roasted Butternut Squash and Brussels Sprout Agrodolce

Caramelized roasted vegetables hot from the oven.

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.