Roasted Delicata and Brussels Sprouts Agrodolce

This roasted autumn vegetable salad/side dish has quickly become one of my favorites. It’s festive, completes embraces fall vegetables and so delicious. Agrodolce simply put is sweet and sour in Italian. We roasted delicate squash, skillet roasted Brussel sprouts and topped it with this super delicious sweet-sour-spicy condiment thats every bit Italian and awakens any meal to its full glory. Great served alongside your favorite dinner (any cuisine), or at your next holiday gathering! I mean Thanksgiving and Christmas is right around the corner.

Roasted Delicata and Brussels Sprouts Agrodolce, Serves 8

• 2 medium Delicata squashes, sliced into ¼ inch circles
• 16 oz brussels sprouts, trimmed and halved
• 1 large red onion, sliced into thick slices
• 2-3 tablespoons e.v. olive oil
• salt and pepper as needed
• AGRODOLCE
• 2 tablespoons extra virgin olive oil
• 1 cup whole roughly chopped raw almonds, skin on ( you can use less if you wish)
• 1 cup white balsamic vinegar
• 1 tablespoon honey or maple syrup 
• 3/4-1 cup golden raisins
• 1 medium red onion, sliced very thin
• 1 teaspoon lemon zest, almost a whole lemon
• 1 teaspoon orange zest
• 2 tablespoons lemon juice
• 1 teaspoon crushed red pepper flakes
• Sea salt to taste
• 2 tablespoons finely chopped fresh parsley

1. Preheat the oven to 400°F. On a baking sheet, place the sliced delicata and red onion brushed with some oil. Bake for 12-15 minutes or util the delicata slices are cooked and slightly caramelized. Transfer to a larger serving plate.
2. While thats happening warm a skillet or frying pan and add 1-2 tablespoons olive oil, pan fry/roast the Brussel sprouts till they are crisp, cooked through and have some golden coloring, about 8-10 minutes. Transfer to the platter along with the delicata. Toss very gently.
3. To make Agrodolce. Add olive oil to a large skillet or frying pan and add the chopped almonds set over medium heat. Pan fry stirring occasionally, for about 5-10 minutes, until the almonds are golden brown and fragrant. Transfer to a bowl and allow to cool. (Don’t walk away from the nuts, they burn very quickly)
4. Add the white balsamic vinegar and honey or maple to a large bowl and stir to combine. Add the raisins, stir and let sit for at least 10 minutes to soften the raisins, stirring from time to time.
5. When the almonds have cooled completely, it should be crunchy. Add them to the raisin vinegar mixture along with the remaining ingredients. Stir to combine. 
6. Let sit for 10 minutes before serving. Top the roasted vegetables with 1/2 the Agrodolce, add more if needed.
7. The remainder can be stored in the refrigerator for up to 5 days.