Pin It A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash, tossed in a fresh citrusy orange dressing—the perfect companion for any meal.
I first made this dish on a chilly Sunday evening when I craved something comforting but not heavy. The roasting brought out sweetness, and the orange dressing made it vibrant—everyone at the table loved it.
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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
- Freshly ground black pepper: 1/4 tsp
- Orange: 1 medium, zest and juice
- Honey or maple syrup: 1 tbsp
- Dijon mustard: 1 tsp
- Extra-virgin olive oil: 2 tbsp
- Salt (for dressing): 1/2 tsp
- Black pepper (for dressing): 1/4 tsp
- Toasted pumpkin seeds (optional): 2 tbsp
- Chopped fresh parsley (optional): 1 tbsp
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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 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, prepare the dressing: In a small bowl, whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until well emulsified.
- Finish and serve:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat. Sprinkle with toasted pumpkin seeds and chopped parsley, if desired. Serve immediately.
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Sharing this at a family dinner always brings smiles, especially when we gather around for hearty, colorful sides like this one during autumn celebrations.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter
Allergen Information
Mustard is present in the dressing. Pumpkin seeds and nuts are optional additions but may pose allergen risks. Always check ingredient labels.
Nutritional Information
Per serving: Calories 182, Total Fat 9 g, Carbohydrates 25 g, Protein 3 g
Pin It 
Pin It This recipe makes vibrant veggies a centerpiece. Serve warm for best flavor and enjoy how the citrus dressing brightens the whole dish.
Recipe Questions & Answers
- → What is the best method to roast Brussels sprouts and butternut squash?
Roast them evenly on a parchment-lined baking sheet at 220°C (425°F) for 25-30 minutes, stirring halfway to ensure golden caramelization and tender texture.
- → How can I make the orange dressing more balanced?
Combine fresh orange zest and juice with honey or maple syrup for sweetness, Dijon mustard for tang, olive oil for smoothness, and a pinch of salt and pepper to enhance flavors.
- → Can I substitute the butternut squash with another vegetable?
Yes, acorn or delicata squash work well as a substitute, offering similar texture and sweetness when roasted.
- → What garnishes complement this vegetable dish?
Toasted pumpkin seeds add pleasing crunch, while chopped fresh parsley offers a bright, herbaceous note enhancing the overall flavor.
- → Is this dish suitable for special diets?
It suits vegetarian and gluten-free diets naturally, but be cautious of mustard in the dressing for those with allergies.
