Save to Pinterest A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing. It's perfect for any meal and brings bright flavors and beautiful colors to your table.
I first made this for a family dinner and it quickly became a go-to favorite for both weeknights and festive occasions. Its ease of preparation means you can have a memorable side with minimal effort.
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 (plus extra for dressing)
- Black pepper: 1/4 tsp (plus extra for dressing)
- Orange: 1 medium, zest and juice
- Honey or maple syrup: 1 tbsp
- Dijon mustard: 1 tsp
- Extra-virgin olive oil: 2 tbsp
- Pumpkin seeds: 2 tbsp, toasted (optional for garnish)
- Fresh parsley: 1 tbsp, chopped (optional for garnish)
Instructions
- Prepare the oven:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Toss vegetables:
- In a large bowl, toss Brussels sprouts and butternut squash cubes with olive oil, salt, and pepper until well coated.
- Roast:
- Spread vegetables evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring once halfway through, until golden and tender.
- Mix the dressing:
- While vegetables roast, in a small bowl whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, extra-virgin olive oil, salt, and pepper until well emulsified.
- Finish and serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while warm and toss gently to coat. Sprinkle with toasted pumpkin seeds and parsley if desired. Serve immediately.
Save to Pinterest My kids loved this as a colorful addition to their plates during Thanksgiving, and we've since made it a part of every special meal.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter
Nutritional Information
Per serving: Calories 182, Total Fat 9 g, Carbohydrates 25 g, Protein 3 g
Serving Suggestions
Pairs perfectly with roast chicken, turkey, or can be featured as part of a vegetarian holiday spread.
Save to Pinterest This colorful side dish is sure to impress across seasons with its bright flavors. Make it for gatherings or a weeknight treat whenever you want something fresh.
Common Recipe Questions
- → How do I ensure the Brussels sprouts roast evenly?
Trim and halve the Brussels sprouts, then toss with olive oil, salt, and pepper to coat evenly before spreading them in a single layer on the baking sheet.
- → Can I substitute the butternut squash with another vegetable?
Yes, acorn or delicata squash can be used as alternatives, offering similar sweetness and texture.
- → What does the orange dressing consist of?
The dressing combines fresh orange zest and juice with honey (or maple syrup), Dijon mustard, olive oil, salt, and pepper for a bright, tangy flavor.
- → How can I add extra crunch to this dish?
Sprinkle toasted pumpkin seeds or substitute with toasted walnuts or pecans just before serving.
- → Is there a way to add creaminess to this preparation?
Adding crumbled feta or goat cheese on top provides a creamy contrast to the roasted vegetables.
- → What temperature is best for roasting these vegetables?
Roasting at 220°C (425°F) allows the vegetables to caramelize beautifully while remaining tender inside.