Pin A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing—perfect for any meal.
Every time I make this, my family gathers around the kitchen, eager to snag crispy Brussels sprouts before they hit the serving platter. The orange dressing adds a zing that keeps everyone coming back for seconds.
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, plus 1/2 tsp for dressing
- Freshly ground black pepper: 1/4 tsp, plus 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
- Toasted pumpkin seeds (optional): 2 tbsp
- Chopped fresh parsley (optional): 1 tbsp
Instructions
- Prep oven:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Season vegetables:
- In a large bowl, toss Brussels sprouts and butternut squash cubes with olive oil, salt, and pepper until coated.
- Roast veggies:
- Spread vegetables evenly on the baking sheet. Roast for 25–30 minutes, stirring once halfway, until golden and tender.
- Mix dressing:
- While vegetables roast, whisk orange zest, orange juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper.
- Finish & serve:
- Transfer roasted vegetables to a platter. Drizzle orange dressing, toss gently, and sprinkle with pumpkin seeds and parsley. Serve warm.
Pin This dish has become a staple at our holiday dinners, with everyone looking forward to the caramelized veggies and zesty orange notes—it's a family favorite that disappears quickly!
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter
Nutritional Information
Per serving: 182 calories, 9 g total fat, 25 g carbohydrates, 3 g protein
Serving Suggestions
Pairs beautifully with roast chicken or as part of a festive spread. Try adding crumbled feta or goat cheese for extra creaminess.
Pin A squeeze of fresh orange just before serving makes the flavors pop. Enjoy this colorful, nourishing side at your next gathering.
Recipe Q&A
- → How do I ensure Brussels sprouts roast evenly?
Trim and halve sprouts to similar sizes, toss well with oil and seasoning, and spread in a single layer to promote even roasting.
- → Can I substitute butternut squash with other squash types?
Yes, acorn or delicata squash work well and offer slightly different textures and flavors.
- → What is the best way to prepare the orange dressing?
Whisk together fresh orange zest and juice with honey, Dijon mustard, olive oil, salt, and pepper until emulsified for a balanced citrus glaze.
- → How do toasted pumpkin seeds enhance the dish?
They add a crunchy texture and nutty flavor that complements the softness of the roasted vegetables.
- → Can this dish be served warm or cold?
It's best served warm to enjoy the fresh orange dressing coating the hot vegetables, but can also be served at room temperature.