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Ingredients
    Vegetables
  • 1 acorn squash
  • 2 lb. sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons melted butter
  • 1 tablespoon C&H Light Brown Sugar, packed
  • 1 teaspoon flaked sea salt, divided
  • 1lb. Brussels sprouts, trimmed and halved
  • 1 cup fresh pearl onions, blanched and skinned
  • 2 tablespoons olive oil
    Balsamic Brown Sugar Glaze
  • 1 cup balsamic vinegar
  • 1/3 cup C&H Light Brown Sugar, packed
  • 1 tablespoon freshly squeezed lemon juice
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Instructions
Prep Time: 25 minutes / Cook Time: 50-55 minutes / Yields: 8 servings and ½ cup of Balsamic Brown Sugar Glaze
Vegetables
Step 1

Preheat oven to 375 F.

Step 2

Line a baking sheet pan with parchment and roast the acorn squash 20-30 minutes, depending on size, until it can be easily pierced with a knife.

Step 3

Cool until comfortable to handle; then cut into wedges or slices, scooping out the seeds and pulp in the center.

Step 4

Increase oven temperature to 425 F. and line the baking sheet pan with a clean piece of parchment. Place the squash pieces on the prepared pan. 

Step 5

In a large bowl toss the sweet potato cubes with the melted butter and C&H Light Brown Sugar. Sprinkle with ½ teaspoon salt; then, turn out onto a clean section of the pan and hold aside. 

Step 6

Use the same bowl to toss the Brussels sprouts and pearl onions in the olive oil and remaining 1/2 teaspoon salt; then, turn out onto a final section of the pan.

Step 7

Roast vegetables 20 minutes or until sweet potato pieces are tender but still firm enough to hold their shape.

Balsamic Brown Sugar Glaze
Step 1

In small saucepot over medium high heat, bring Balsamic vinegar to a boil. 

Step 2

Reduce heat to medium and boil until vinegar reduces down to ½ cup.

Step 3

Stir in C&H Light Brown Sugar, bring mixture back to a boil, and reduce down to ½ cup. Stir in lemon juice and hold aside until ready to use.

To serve:

Arrange roasted vegetables on a presentation platter. Drizzle Balsamic Brown Sugar Glaze over and serve immediately.

Chef's Tip

Prep and cut the vegetables to the indicated sizes so all cook to the desired degree of doneness at the same time.

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