Save A vibrant healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing. This delicious combination is perfect for any meal and brings brightness to your table.
I first made this recipe for a family holiday dinner, and it quickly became a crowd favorite because everyone loved the tangy dressing with the rich roasted veggies.
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, for roasting
- Salt: 1/2 tsp for vegetables + 1/2 tsp for dressing
- Black pepper: 1/4 tsp freshly ground for vegetables + 1/4 tsp for dressing
- Orange: 1 medium, zest and juice
- Honey or maple syrup: 1 tbsp for dressing
- Dijon mustard: 1 tsp for dressing
- Extra-virgin olive oil: 2 tbsp for dressing
- Pumpkin seeds (optional): 2 tbsp toasted
- Fresh parsley (optional): 1 tbsp chopped for garnish
Instructions
- Prepare oven:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Season 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 dressing:
- While vegetables are roasting prepare the dressing: In a small bowl whisk together orange zest orange juice honey or maple syrup Dijon mustard olive oil salt and pepper until well emulsified.
- Dress and serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat.
- Add garnish:
- Sprinkle with toasted pumpkin seeds and chopped parsley if desired. Serve immediately.
Save Sharing this dish often brings out great conversations at the dinner table and it is now a staple at many of our family gatherings.
Required Tools
Large mixing bowl baking sheet parchment paper small whisk and serving platter are needed for easy preparation.
Notes
Add crumbled feta or goat cheese for extra creaminess or substitute acorn or delicata squash if preferred.
Nutritional Information
Each serving provides 182 calories 9 g total fat 25 g carbohydrates and 3 g protein for a balanced side.
Save This side dish adds color and flavor to any meal and is sure to please friends and family at your next gathering.
Kitchen Tips & Answers
- → What temperature is best for roasting Brussels sprouts and butternut squash?
Roasting at 220°C (425°F) ensures the vegetables caramelize nicely while becoming tender inside.
- → How can I make the dressing emulsify properly?
Whisk the orange juice, zest, honey, Dijon mustard, olive oil, salt, and pepper vigorously until smooth and well combined.
- → Can I substitute the butternut squash with another type of squash?
Yes, acorn or delicata squash work well as alternatives, offering slightly different textures and flavors.
- → What garnishes enhance this dish’s texture and flavor?
Toasted pumpkin seeds add crunch while fresh parsley provides a herbaceous freshness.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive individuals.