Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing. Perfect for any meal, it brings bold flavors and beautiful color to your table.
I first made this vibrant dish for a holiday gathering, and the combination of sweet squash and tangy orange dressing was a surprising hit with everyone. The simplicity of roasting makes it a dependable favorite for busy evenings.
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 for vegetables, 1/2 tsp for dressing
- Freshly ground black pepper: 1/4 tsp for vegetables, 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 (for the dressing)
- Pumpkin seeds (optional): 2 tbsp toasted
- Fresh parsley (optional): 1 tbsp chopped
Instructions
- Preheat Oven:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Prep 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.
- 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 & Serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat.
- Finish:
- Sprinkle with toasted pumpkin seeds and chopped parsley, if desired. Serve immediately.
Save This recipe is part of our favorite family dinners, especially when we want something quick but still impressive enough for guests. My kids love helping to toss the veggies before they go in the oven.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, and a serving platter help make prep and serving easy.
Nutritional Information
Each serving contains approximately 182 calories, 9 g fat, 25 g carbohydrates, and 3 g protein.
Serving Suggestions
Delicious alongside roast chicken, as part of a holiday spread, or enjoyed on its own with a sprinkle of feta or goat cheese.
Save Bring this colorful side to your next gathering and watch it disappear. Its bright flavors and lovely texture make every bite memorable.
Kitchen Q&A
- → How can I achieve perfectly caramelized Brussels sprouts and butternut squash?
Roast the vegetables at a high temperature (around 425°F/220°C) on a single layer, stirring halfway through to ensure even browning and tenderness.
- → What alternatives work well instead of butternut squash?
Acorn or delicata squash can be sliced similarly and roasted to pair well with the Brussels sprouts and dressing.
- → Can I make the orange dressing ahead of time?
Yes, the dressing can be emulsified earlier and stored in the refrigerator for up to two days, but whisk it again before drizzling.
- → What are good toppings to enhance texture and flavor?
Toasted pumpkin seeds add crunch, and fresh chopped parsley brightens the dish with herbaceous notes. For extra richness, crumbled feta or goat cheese can be sprinkled on top.
- → Is this dish suitable for special diets?
It is naturally vegetarian and gluten-free, though check optional toppings for allergens such as nuts or seeds.