Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash, tossed in a fresh citrusy orange dressing—perfect for any meal.
The first time I made this colorful platter for a family dinner, everyone reached for seconds—even picky eaters. It quickly became my go-to for gatherings, especially during the holidays.
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
- Black pepper: 1/4 tsp freshly ground, 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 (for dressing)
- Pumpkin seeds: 2 tbsp toasted (optional garnish)
- Fresh parsley: 1 tbsp chopped (optional garnish)
Instructions
- Preheat 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:
- Spread vegetables evenly on baking sheet. Roast for 25–30 minutes, stirring once halfway through, until golden and tender.
- Prepare Dressing:
- While vegetables roast, whisk orange zest, orange juice, honey or maple syrup, Dijon mustard, extra-virgin olive oil, salt, and pepper together in a small bowl until emulsified.
- Combine:
- Transfer roasted vegetables to a serving platter. Drizzle with dressing while warm and gently toss to coat.
- Garnish and Serve:
- Sprinkle with toasted pumpkin seeds and chopped parsley, if using. Serve immediately.
Save Our kids love helping spread the veggies on the baking sheet, and it brings everyone into the kitchen. This dish has become our tradition at both weeknight family meals and festive gatherings.
Required Tools
Large mixing bowl, baking sheet, parchment paper, small whisk, serving platter
Allergen Information
Contains mustard (from Dijon). Pumpkin seeds and nuts are optional; always verify ingredient labels for potential allergens.
Nutritional Information
Per serving: 182 calories, 9 g total fat, 25 g carbohydrates, 3 g protein
Save For extra crunch, sprinkle with toasted walnuts or pecans just before serving. This dish is a beautiful, tasty addition to any occasion.
Recipe Questions
- → How do I ensure the Brussels sprouts roast evenly?
Trim and halve the Brussels sprouts uniformly, then toss with olive oil to coat before spreading them in a single layer on the baking sheet. Stirring halfway helps promote even caramelization.
- → Can I substitute the butternut squash with another vegetable?
Yes, acorn or delicata squash work well as alternatives, providing a similar sweetness and texture when roasted.
- → What’s the best way to prepare the orange dressing?
Whisk together fresh orange zest and juice with honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until emulsified to get a bright, balanced dressing.
- → How can I add extra crunch to the dish?
Sprinkle toasted pumpkin seeds or substitute with toasted walnuts or pecans for additional texture and nuttiness.
- → Is this suitable for gluten-free diets?
Yes, the ingredients included are naturally gluten-free, making it a safe option for gluten-free eating.
- → Can I prepare this ahead of time?
It’s best served warm shortly after roasting and dressing, but roasted veggies can be reheated gently without losing texture.