One Sheet Vegetables with Brown Sugar-Balsamic Glaze

Vegetables

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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

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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.