Though this recipe is for brussels sprouts and butternut squash, it'll work with any dense root or vegetable, such as sweet potatoes, parsnips, broccoli, cauliflower, carrots, onions or even green beans!

photo source

Roasted Butternut Squash and Brussels Sprouts in Agrodolce

Serves 8-10

1 pound Brussels sprouts, outer leaves removed

1 large butternut squash, cut into 1-inch slices, skin on , seeds discarded

¼ cup red wine vinegar

1 tablespoon sugar

½ medium red onion, sliced thinly

½ teaspoon red chili flakes

1 clove garlic, pounded

¼ cup fresh mint leaves

Salt

Extra Virgin Olive Oil

Preheat oven to 400°F.

Season the squash lightly with salt, drizzle with olive oil and place in a single layer on 1 or 2 cookie sheets.

Halve the Brussels sprouts and season lightly with salt. Drizzle with olive oil and place in a single layer on 1 or 2 cookie sheets, cut side down.

Place vegetables into the preheated oven and cook 20-24 minutes, until tender and caramelized.

Meanwhile, stir together another ½ cup extra virgin olive oil, vinegar, sugar, onion, chili flakes, and garlic and season with salt.

Check on the vegetables to make sure that they are browning evenly, rotating pans to control the heat. When you are satisfied that they are cooked, remove from the oven and mix in a big bowl. Pour marinade over and allow to sit for 20 minutes. Taste and adjust seasoning as needed.

Garnish with torn mint leaves before serving.