Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash, tossed in a fresh citrusy orange dressing. Perfect for any meal and bursting with flavor!
I tried this for a cozy fall dinner and it was a major hit: even folks usually wary of Brussels sprouts kept reaching for more. Roasting brings out so much sweet flavor—especially with butternut squash!
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 roasting, plus 1/2 tsp for dressing
- Freshly ground black pepper: 1/4 tsp for roasting, plus 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)
- Toasted pumpkin seeds (optional): 2 tbsp (for garnish)
- Chopped fresh parsley (optional): 1 tbsp (for garnish)
Instructions
- Preheat oven:
- Set oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Toss vegetables:
- In a large bowl, combine Brussels sprouts and butternut squash with olive oil, salt, and pepper. Toss until evenly coated.
- Roast vegetables:
- Spread vegetables on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway, until golden and tender.
- Prepare dressing:
- While vegetables roast, whisk orange zest and juice, honey or maple syrup, Dijon mustard, extra-virgin olive oil, salt, and pepper in a small bowl until emulsified.
- Dress and serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing and toss gently to coat.
- Add garnish:
- Top with toasted pumpkin seeds and chopped parsley, if desired. Serve right away.
Save This recipe has become a staple at our family gatherings—especially during holidays. Even kids love the natural sweetness and vibrant colors, making vegetable sides way more exciting!
Required Tools
Gather a large mixing bowl, sturdy baking sheet, parchment paper, small whisk, and a serving platter for best results.
Allergen Information
Dijon mustard is included, so check labels if allergies are a concern. Optional garnishes (pumpkin seeds, nuts) may trigger allergies; always verify and communicate ingredients to guests.
Nutritional Information
Per serving: 182 calories, 9 g fat, 25 g carbohydrates, 3 g protein—making it a light, nutritious addition to any meal.
Save Enjoy these roasted veggies warm with your favorite mains, or let them cool and serve over grain bowls for lunch the next day.
Recipe Questions & Answers
- → How do you achieve caramelization on Brussels sprouts and squash?
Roast the vegetables at a high temperature (425°F/220°C) until golden, stirring halfway to ensure even color and tenderness.
- → Can the orange dressing be substituted?
Yes, you can experiment with other citrus like lemon or grapefruit, adjusting sweetness accordingly.
- → What types of squash can be used instead of butternut?
Acorn or delicata squash work well as alternatives, providing similar texture and roasting behavior.
- → How can I add crunch to this dish?
Toasted pumpkin seeds are traditional, but walnuts or pecans can also add a pleasant crisp element.
- → Is this dish suitable for gluten-free diets?
Yes, this preparation contains no gluten-containing ingredients and is safe for gluten-free meals.
- → What flavor does Dijon mustard contribute to the dressing?
Dijon adds a subtle tang and depth that balances the sweetness and citrus in the dressing.