Pin It A vibrant healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing is perfect for any meal.
Roasting Brussels sprouts and squash together was a turning point in our weekly meals. The surprise burst of orange keeps things lively and delicious.
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
- Black pepper: 1/4 tsp freshly ground
- Orange: 1 medium zest and juice
- Honey or maple syrup: 1 tbsp
- Dijon mustard: 1 tsp
- Extra-virgin olive oil: 2 tbsp
- Salt: 1/2 tsp (dressing)
- Black pepper: 1/4 tsp (dressing)
- Pumpkin seeds: 2 tbsp toasted (optional)
- Fresh parsley: 1 tbsp chopped (optional)
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 to 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.
- Dress 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.
Pin It This dish often makes our festive table feel complete. Kids love the sweet bits of squash especially when we let them help sprinkle on the seeds.
Required Tools
Large mixing bowl baking sheet parchment paper small whisk and a serving platter make this recipe easy to prepare and serve beautifully.
Nutritional Information
Each serving has about 182 calories 9 g fat 25 g carbohydrates and 3 g protein so it is light and energizing.
Notes
Try swapping the squash type or add a little crumbled goat cheese on top to switch up flavors.
Pin It This vibrant side adds warmth and color to any meal and pairs beautifully with hearty mains or celebrations.
Recipe FAQs
- → What is the best way to roast Brussels sprouts and butternut squash?
Toss the vegetables with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast at 220°C (425°F) for 25-30 minutes, stirring halfway to ensure even caramelization.
- → How does the orange dressing enhance the dish?
The dressing blends fresh orange zest and juice with honey, Dijon mustard, and olive oil, adding a bright, tangy sweetness that balances the roasted vegetables' earthiness.
- → Can I substitute other squash varieties for butternut?
Yes, acorn or delicata squash work well and provide similar texture and sweetness when roasted with Brussels sprouts.
- → What optional ingredients add texture or flavor?
Toasted pumpkin seeds add crunch, while fresh parsley offers a fragrant herbal note. For creaminess, crumbled feta or goat cheese can be added.
- → Is this dish suitable for specific diets?
Yes, it is naturally vegetarian and gluten-free, making it a versatile side for various dietary preferences.