Save to Pinterest A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash, tossed in a fresh citrusy orange dressing is perfect for any meal and brings colorful flavor to your table.
The first time I made this recipe, I was amazed at how well the sweetness of butternut squash complemented the crisp Brussels sprouts after roasting. The orange dressing adds a cheerful tang that makes this dish special at family dinners or celebrations.
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 for vegetables, 1/2 tsp for dressing
- Black pepper: 1/4 tsp for vegetables, 1/4 tsp for dressing
- Orange: 1 medium, zest and juice for dressing
- Honey or maple syrup: 1 tbsp, for dressing
- Dijon mustard: 1 tsp, for dressing
- Extra-virgin olive oil: 2 tbsp, for dressing
- Toasted pumpkin seeds: 2 tbsp, optional garnish
- Fresh parsley: 1 tbsp chopped, optional garnish
Instructions
- Preheat oven:
- Set oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Prepare vegetables:
- Toss Brussels sprouts and butternut squash cubes with olive oil, salt, and pepper in a large mixing bowl until well coated.
- Roast vegetables:
- Spread vegetables on the baking sheet. Roast for 25 to 30 minutes, stirring once, until golden and tender.
- Make dressing:
- While vegetables roast, whisk orange zest, orange juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper in a bowl until emulsified.
- Combine and serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing, toss gently to coat, and garnish with pumpkin seeds and parsley if desired.
Save to Pinterest This dish is a favorite at our holiday table. I love seeing everyone go back for seconds, especially when the orange dressing brings out the natural sweetness of the squash.
Required Tools
You will need a large mixing bowl, baking sheet, parchment paper, small whisk, and a serving platter to make this recipe easily.
Nutritional Information
Each serving provides approximately 182 calories, 9 g total fat, 25 g carbohydrates, and 3 g protein, making this a nutritious and satisfying side dish.
Notes
Try adding crumbled feta or goat cheese for extra creaminess, or swap in acorn or delicata squash for a different twist. Toasted walnuts or pecans work well for added crunch.
Save to Pinterest Enjoy this colorful side dish with your favorite main or as part of your next holiday meal. The orange dressing brings extra brightness that everyone will appreciate.
Common Questions
- → How do I roast Brussels sprouts and butternut squash evenly?
Toss vegetables with oil, salt, and pepper before spreading them evenly on a lined baking sheet for uniform roasting at 425°F.
- → Can I substitute other squash types?
Yes, acorn or delicata squash can be used as alternatives, offering similar texture and flavor when roasted.
- → What enhances the citrus dressing's flavor?
Combining fresh orange juice and zest with honey, Dijon mustard, and olive oil creates a well-balanced tangy and sweet dressing.
- → Are toasted pumpkin seeds necessary?
They add a pleasant crunch and nuttiness but can be omitted or replaced with toasted walnuts or pecans.
- → Can this dish be made vegan?
Yes, use maple syrup instead of honey in the dressing to keep it plant-based.