Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing. Perfect for any meal, these veggies are sure to brighten up your table and satisfy everyone looking for a nourishing option.
This recipe became a staple during weeknight dinners in my house, especially after discovering the magic of orange dressing on roasted vegetables. It's always a hit, both for its ease and boldness.
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 (for dressing)
- Black pepper: 1/4 tsp (for dressing)
- Pumpkin seeds: 2 tbsp, toasted (optional garnish)
- Fresh parsley: 1 tbsp, chopped (optional garnish)
Instructions
- Prepare Oven:
- 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.
- Prepare 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.
- 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.
Save Last holiday, my family gathered around the table and this dish vanished faster than anything else. The brightness of orange dressing is what kept everyone dipping back in for seconds.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter.
Notes
Add crumbled feta or goat cheese for extra creaminess. Substitute acorn or delicata squash for butternut, if preferred. Excellent with roast chicken or as part of a holiday spread. For added crunch, use toasted walnuts or pecans.
Nutritional Information
Calories: 182, Total Fat: 9 g, Carbohydrates: 25 g, Protein: 3 g (per serving).
Save Serve this vibrant side warm for best flavor and texture. It brings color and citrusy brightness to any feast.
Cooking Questions
- → What is the best way to prepare the vegetables for roasting?
Trim and halve Brussels sprouts, peel and cube butternut squash into even pieces. Toss them with olive oil, salt, and pepper to ensure even roasting.
- → How do I make the orange dressing?
Whisk together fresh orange zest and juice with honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until emulsified.
- → Can I substitute other types of squash?
Yes, acorn or delicata squash can be used as alternatives to butternut for different flavors and textures.
- → Are there suggested garnishes for added texture?
Toasted pumpkin seeds provide a crunchy contrast, and fresh parsley adds a pop of color and herbal brightness.
- → What dishes pair well with this vegetable side?
This combination complements roast chicken or a holiday spread beautifully, adding a nutritious and flavorful element.
- → Is this dish suitable for special diets?
Yes, it is vegetarian and gluten-free, but note the mustard allergen in the dressing and optional nuts.