Roast: butternut squash and brussels sprouts in agrodolce

Salt, Fat, Acid, Heat, p. 262–263

Ingredients

  • Butternut squash
  • Extra-virgin olive oil
  • Salt
  • Brussels sprouts
  • Red onion
  • Red wine vinegar
  • Sugar
  • Red chilli flakes
  • Garlic clove
  • Mint leaves

Capture the full recipe from the book

Open Salt, Fat, Acid, Heat at page 262–263 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

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