Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing is perfect for any meal. This combination brings color and flavor to your table and complements many main dishes.
I first made this bright roasted vegetable dish for a fall dinner. Everyone loved how the orange dressing complemented the caramelized flavors, and leftovers tasted even better the next day.
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 (dressing): 1/2 tsp
- Black pepper (dressing): 1/4 tsp
- Pumpkin seeds: 2 tbsp toasted (optional)
- Fresh parsley: 1 tbsp chopped (optional)
Instructions
- Prepare for roasting:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Toss vegetables:
- In a large bowl, combine 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:
- In a small bowl, whisk together orange zest, juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until well blended.
- Assemble & serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat. Top with toasted pumpkin seeds and chopped parsley, if desired. Serve immediately.
Save When I served this at a family gathering, it disappeared quickly. My kids enjoy the sweet squash, and the adults always compliment the orange dressing.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, and serving platter help achieve perfect results for this recipe.
Allergen Information
This dish contains mustard (in Dijon mustard). Optional garnishes such as pumpkin seeds or nuts should be considered for those with allergies, and always verify ingredient labels for safety.
Nutritional Information
Each serving: Calories 182, Total Fat 9 g, Carbohydrates 25 g, Protein 3 g.
Save Try this colorful side dish for your next gathering. The orange dressing adds a delicious burst of flavor and makes vegetables truly shine.
Recipe FAQ
- → How do I roast Brussels sprouts and butternut squash evenly?
Cut vegetables into uniform pieces and toss with oil and seasoning before spreading them out in a single layer on a baking sheet to ensure even cooking and browning.
- → Can I substitute the butternut squash with other vegetables?
Yes, delicata or acorn squash work well as alternatives, offering a similar sweetness and texture when roasted.
- → What does the orange dressing add to the dish?
The fresh orange zest and juice provide a bright, citrusy note that complements the roasted vegetables' caramelized flavor while the honey and mustard add sweetness and depth.
- → Is this side suitable for gluten-free and vegetarian diets?
Yes, the ingredients used are naturally gluten-free and vegetarian, making it a versatile option for different dietary needs.
- → How can I add more texture to the dish?
Sprinkling toasted pumpkin seeds or walnuts adds a pleasant crunch that contrasts nicely with the softness of the roasted vegetables.