Save A vibrant healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing is perfect for any meal.
I first made this dish for a family Sunday dinner when I wanted something both hearty and light. Everyone asked for seconds and the orange dressing earned rave reviews for its unique touch.
Ingredients
- Brussels sprouts: 400 g (14 oz) trimmed and halved
- Butternut squash: 500 g (1.1 lb) peeled and cut into 2 cm (3/4 inch) cubes
- Olive oil: 2 tbsp
- Salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Orange: 1 medium zest and juice
- Honey or maple syrup: 1 tbsp
- Dijon mustard: 1 tsp
- Extra-virgin olive oil: 2 tbsp
- Salt (dressing): 1/2 tsp
- Black pepper (dressing): 1/4 tsp
- Toasted pumpkin seeds (optional): 2 tbsp
- Chopped fresh parsley (optional): 1 tbsp
Instructions
- Prepare oven and pan:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Coat vegetables:
- In a large bowl toss Brussels sprouts and butternut squash cubes with olive oil salt and pepper until well coated.
- Roast vegetables:
- Spread vegetables evenly on the prepared baking sheet. Roast for 25–30 minutes stirring once halfway through until golden and tender.
- Make orange dressing:
- While vegetables are roasting in a small bowl whisk together orange zest orange juice honey or maple syrup Dijon mustard olive oil salt and pepper until emulsified.
- Combine and garnish:
- Transfer roasted vegetables to a serving platter drizzle with orange dressing while still warm and gently toss to coat. Sprinkle with toasted pumpkin seeds and chopped parsley. Serve immediately.
Save This recipe became a family favorite at our holiday celebrations and even the pickiest eaters enjoyed the sweet and tangy combination. The cheerful colors always bring smiles to our dinners.
Serving Suggestions
Pair this dish with roast chicken or grilled fish for a balanced meal or add crumbled feta for extra richness. It is also delightful as part of a vegetarian holiday spread.
Nutrition Facts
Each serving has just 182 calories with 9 g of fat 25 g carbohydrates and 3 g protein so it fits easily into a wholesome diet.
Ingredient Swaps
Feel free to use acorn or delicata squash in place of butternut and toasted walnuts or pecans for extra crunch. Maple syrup works beautifully instead of honey for vegan option.
Save A simple fresh side dish that is both colorful and crowd-pleasing makes any meal special.
Recipe Questions
- → How do I ensure Brussels sprouts roast evenly?
Trim and halve sprouts uniformly and toss thoroughly with oil, salt, and pepper for even caramelization during roasting.
- → Can I substitute butternut squash with other vegetables?
Acorn or delicata squash are great alternatives and roast similarly to butternut for balanced texture and sweetness.
- → What gives the dressing its bright flavor?
Fresh orange zest and juice combined with honey and Dijon mustard create a lively citrus dressing that complements the roasted vegetables.
- → How long should I roast the vegetables?
Roast at 220°C (425°F) for 25–30 minutes, stirring once midway, until golden and tender.
- → Are there optional garnishes to enhance texture?
Toasted pumpkin seeds add crunch and fresh parsley brings a herbaceous finish to the dish.