Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing. This recipe is perfect for adding color and flavor to any meal.
I first made this combination when looking for a festive and wholesome dish for a family gathering. The citrus dressing adds a surprising freshness everyone loved.
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 roasting, 1/2 tsp for dressing
- Black pepper: 1/4 tsp freshly ground for roasting, 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
- Toasted pumpkin seeds: 2 tbsp (optional)
- Fresh parsley: 1 tbsp chopped (optional)
Instructions
- Prepare oven and baking sheet:
- 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, whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, 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 gently toss to coat. Sprinkle with toasted pumpkin seeds and chopped parsley if desired. Serve immediately.
Save 
Save We enjoy this vibrant side dish most during the holidays, when the whole family helps toss the roasted veggies and the aroma fills the kitchen.
Allergen Information
Contains mustard (in Dijon mustard). Pumpkin seeds and nuts are optional but may pose allergen risks. Always verify ingredient labels for potential allergens.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter
Nutritional Information
Calories: 182, Total Fat: 9 g, Carbohydrates: 25 g, Protein: 3 g (per serving)
Save 
Save This colorful side brings a zesty twist to veggie dishes. Enjoy it fresh for the best flavor and texture.
Recipe Guide
- → How do I ensure the Brussels sprouts roast evenly?
Trim and halve the Brussels sprouts and toss them well with olive oil, salt, and pepper before spreading them in a single layer on the baking sheet. Stir once halfway through roasting for uniform caramelization.
- → Can I substitute butternut squash with other vegetables?
Yes, acorn or delicata squash are excellent substitutes and will provide a similar texture and sweetness to the dish.
- → What is the best way to prepare the orange dressing?
Whisk together freshly grated orange zest, orange juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until emulsified for a balanced and tangy dressing that complements the roasted vegetables.
- → How can I add extra texture and flavor to this side?
Sprinkle toasted pumpkin seeds or chopped toasted nuts like walnuts or pecans on top, and garnish with fresh parsley for a crunchy and fresh finish.
- → Is this side suitable for special diets?
Yes, it naturally fits vegetarian and gluten-free diets. Just ensure optional toppings like nuts or seeds suit your allergen needs.