Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing. This dish is perfect for any meal and brings bright flavors to your table.
I first made this recipe when searching for a colorful side that everyone would enjoy. The combination of roasted vegetables with the zesty dressing was an instant hit at our dinner table, bringing out smiles from even the pickiest eaters.
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)
- 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
- Dijon mustard: 1 tsp
- Extra-virgin olive oil: 2 tbsp (for dressing)
- Pumpkin seeds: 2 tbsp toasted (optional garnish)
- Fresh parsley: 1 tbsp chopped (optional garnish)
Instructions
- Prepare oven:
- 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 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, in a small bowl, whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until well emulsified.
- Combine and serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat.
- Garnish:
- Sprinkle with toasted pumpkin seeds and chopped parsley, if desired. Serve immediately.
Save This dish has become a favorite at family gatherings. We love adding extra pumpkin seeds for crunch, and everyone appreciates how vibrant and inviting it looks on the table.
Serving Suggestions
Pair with roast chicken or enjoy as part of a vegetarian holiday feast. The fresh orange dressing adds brightness to hearty meals.
Ingredient Swaps
Try substituting acorn or delicata squash for butternut if you prefer, or add crumbled feta for extra creaminess.
Nutrition Facts
Each serving provides about 182 calories, 9 g total fat, 25 g carbohydrates, and 3 g protein.
Save This roasted vegetable side will add extra color and flavor to any meal. Enjoy the bright citrus twist and satisfyingly tender veggies.
Common Questions
- → How should I prepare the vegetables before roasting?
Trim and halve Brussels sprouts, peel and cube butternut squash into 2 cm pieces. Toss with olive oil, salt, and pepper for even roasting.
- → What temperature is best for roasting these vegetables?
Preheat your oven to 220°C (425°F) to achieve a caramelized exterior and tender interior.
- → Can I substitute any ingredients in the dressing?
Yes, honey can be swapped for maple syrup for sweetness, and extra-virgin olive oil provides a smooth base for the citrus dressing.
- → What optional garnishes complement this dish?
Toasted pumpkin seeds add crunch, while chopped fresh parsley brightens the flavors. Crumbled feta or goat cheese can also be added for creaminess.
- → Is this dish suitable for special diets?
It is vegetarian and gluten-free, but be cautious with mustard and nuts if allergies are a concern.