Roast: butternut squash and Brussels sprouts in agrodolce from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 262) by Samin Nosrat

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Notes about this recipe

  • jdjd99 on January 02, 2022

    This was a delicious holiday side dish. It was a great combination of flavors, and the acidity really cut through the other rich dishes in a holiday meal.

  • jenburkholder on November 28, 2021

    More than the sum of its parts and very simple. The vinegared onions are delicious. Would make again - would also be good with most any vegetable. Very holiday-friendly.

  • ksg518 on September 24, 2021

    I've made this several times. It's a lovely dish especially with the agrodolce and mint. Leftovers hold up reasonably well if you keep the dressing separate. This is substantial enough to be a vegan main dish but would also make a great holiday side dish.

  • KarinaFrancis on May 08, 2021

    I really enjoyed this salad. Unfortunately the Brussels sprouts were big and unappealing so I subbed broccollini. The agrodolce was delicious with the squash. Next time I will add a bit more mint.

  • Lepa on January 27, 2018

    My family of squash skeptics loved this salad. I did, too. I will absolutely make this again. We ate it with coconut rice and soy-glazed salmon and it was a bright contrast to the rich, creamy rice. Like the other poster, I turned the vegetables so they would evenly brown.

  • Rutikazooty on January 13, 2018

    This is an amazing dish!! I’m not crazy about squash but this is so good. I did turn the squash and brussel sprouts over while they roasted although it didn’t say to do that in order to get browned on other side.

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