Agrodolce is a classic Italian vegetable preparation that translates to “sweet and sour.” All you really have to do is roast up some veggies (here I go with Brussels sprouts and cauliflower) and drizzle a sweet-sour slurry of red wine vinegar and brown sugar over top! — Rebecca Boice
What You Get
Brussels sprouts
Cauliflower florets
Raisins
Brown sugar
Capers
What You’ll Need
Olive oil
Salt
Red wine vinegar
Chile flakes
Makes 3-4 servings
Active Time: 5 mins
Total Time: 45 mins
Step 1
Preheat oven to 450°F. Select a roasting dish that is large enough to hold your Brussels sprouts and cauliflower in a single layer.
Step 2
Rinse and quarter the brussels sprouts and add them directly to the baking dish along with the cauliflower florets. Drizzle a glug of olive oil over the vegetables (enough to coat) and sprinkle with salt. Toss well. Roast the vegetables for 25 minutes, tossing at the halfway point.
Step 3
Meanwhile, combine raisins and ⅓ cup red wine vinegar in a small bowl and let sit for 5 minutes. Then, whisk in the ⅓ cup brown sugar, 1 tbsp capers, the golden raisins, and a pinch of chile flakes.
Step 4
Once the vegetables have taken on some color, remove from the oven and quickly spoon the agrodolce glaze over top. Stir, and bake for another 15 minutes.
Step 5
Enjoy piping hot out of the oven, or at room temp! Either will be delicious.