Roasted Butternut Squash and Brussels Sprout Agrodolce
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