Save to Pinterest A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash, tossed in a fresh citrusy orange dressing: perfect for any meal.
The first time I made this dish for my family, the aroma of roasted vegetables mixed with citrus filled the kitchen and everyone eagerly gathered at the table: it quickly became our go-to colorful side for holiday feasts and cozy winter dinners.
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 1/2 tsp for dressing)
- Black pepper: 1/4 tsp freshly ground (plus 1/4 tsp 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 (optional): 2 tbsp toasted
- Fresh parsley (optional): 1 tbsp chopped
Instructions
- Preheat and prepare:
- 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 to 30 minutes, stirring once halfway through, until golden and tender
- Make dressing:
- While vegetables are roasting, whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper in a small bowl until emulsified
- Toss and serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing and gently toss to coat
- Garnish:
- Sprinkle with toasted pumpkin seeds and chopped parsley if desired. Serve immediately
Save to Pinterest Serving this dish for Sunday supper brought everyone together—my little one especially loves sprinkling pumpkin seeds on top before sharing that first bite!
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter
Nutritional Information
Per serving: 182 calories, 9 g total fat, 25 g carbohydrates, 3 g protein
Serving Suggestions
Pairs well with roast chicken or as a festive vegetarian side for any holiday spread
Save to Pinterest This fresh and vibrant side will bring a burst of color and flavor to your table: even veggie skeptics will want seconds!
Recipe FAQs
- → How long should Brussels sprouts and butternut squash be roasted?
Roast the vegetables at 220°C (425°F) for 25–30 minutes, stirring halfway to ensure even caramelization.
- → Can I substitute other squash varieties?
Acorn or delicata squash can be used instead of butternut for similar texture and flavor.
- → What does the orange dressing include?
The dressing combines fresh orange zest and juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper for a bright, tangy flavor.
- → Are there optional toppings for added flavor?
Toasted pumpkin seeds and chopped fresh parsley add crunch and freshness; nuts like walnuts or pecans can also be used.
- → Can this dish be adapted to accommodate dietary preferences?
It's naturally vegetarian and gluten-free; adding crumbled feta or goat cheese can enhance creaminess if desired.