Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash, tossed in a fresh citrusy orange dressing, perfect for any meal.
I first made this colorful dish when I wanted something different for a fall dinner, and the combination of orange dressing with roasted vegetables was a hit with everyone around the table.
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 vegetables)
- Salt: 1/2 tsp (vegetables) + 1/2 tsp (dressing)
- Freshly ground black pepper: 1/4 tsp (vegetables) + 1/4 tsp (dressing)
- Orange: 1 medium, zest and juice
- Honey or maple syrup: 1 tbsp
- Dijon mustard: 1 tsp
- Extra-virgin olive oil: 2 tbsp (for dressing)
- Toasted pumpkin seeds: 2 tbsp (optional, for garnish)
- Chopped fresh parsley: 1 tbsp (optional, for garnish)
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 25–30 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.
- Assemble:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat.
- Garnish and serve:
- Sprinkle with toasted pumpkin seeds and chopped parsley, if desired. Serve immediately.
Save My family loves how the sweet and savory notes come together, and we always have fun decorating the top with toasted seeds before serving for an extra crunch.
Nutritional Information (per serving)
Calories: 182, Total Fat: 9 g, Carbohydrates: 25 g, Protein: 3 g
Allergen Information
Contains mustard. Pumpkin seeds and nuts are optional and may pose allergen risks. Always verify ingredient labels for allergens.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter
Save This dish shines as a holiday side and is just as good for a cozy weeknight dinner. Feel free to get creative with garnish for extra crunch and color.
Recipe FAQs
- → What is the best way to roast Brussels sprouts and butternut squash?
Cut Brussels sprouts in half and dice butternut squash into uniform cubes. Toss with olive oil, salt, and pepper, then roast at 220°C (425°F) for about 25-30 minutes, stirring once for even caramelization.
- → How do I make the orange dressing?
Whisk together fresh orange zest and juice with honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until emulsified for a bright citrus coating.
- → Can I substitute other squash varieties?
Yes, acorn or delicata squash can be used as alternatives to butternut squash with similar roasting results.
- → Are pumpkin seeds necessary for the dish?
They are optional but add a desirable crunch and nutty flavor that enhances the texture and taste.
- → How can I make this dish more creamy?
Adding crumbled feta or goat cheese after roasting introduces a creamy contrast to the roasted vegetables.
- → Is this suitable for vegetarian and gluten-free diets?
Yes, the dish is naturally vegetarian and gluten-free, using only vegetables and simple ingredients.