Pin it A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash, tossed in a fresh citrusy orange dressing. Perfect for any meal and sure to brighten your table with its beautiful color and fresh flavors.
I first prepared this roasted vegetable medley for a holiday dinner, and it quickly became a favorite. The burst of orange dressing adds an unexpected twist, making these veggies disappear fast at any gathering.
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 for the vegetables
- Salt: 1/2 tsp for the vegetables, plus 1/2 tsp for the dressing
- Black pepper: 1/4 tsp freshly ground for the vegetables, plus 1/4 tsp for the dressing
- Orange: 1 medium, zest and juice
- Honey or maple syrup: 1 tbsp
- Dijon mustard: 1 tsp
- Extra-virgin olive oil: 2 tbsp for the dressing
- Pumpkin seeds: 2 tbsp toasted, optional garnish
- Fresh parsley: 1 tbsp chopped, optional garnish
Instructions
- Prep Oven:
- Preheat oven to 220°C (425°F) and line a large baking sheet with parchment paper.
- Toss Vegetables:
- In a large bowl, combine Brussels sprouts and butternut squash cubes with olive oil, salt, and pepper. Toss until vegetables are evenly coated.
- Roast Veggies:
- Spread vegetables on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
- Make Dressing:
- While roasting, whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, extra-virgin olive oil, salt, and black pepper in a small bowl until emulsified.
- Combine:
- Transfer roasted vegetables to a serving platter, drizzle with orange dressing, and gently toss to coat.
- Garnish and Serve:
- Sprinkle toasted pumpkin seeds and chopped parsley on top, if desired. Serve immediately.
Pin it Making this dish is a fun way to involve my kids in the kitchen: they love tossing the veggies with oil and watching them roast until golden. It's a colorful addition to our family meals, and everyone enjoys the fresh flavors together.
Required Tools
Large mixing bowl, baking sheet lined with parchment paper, small whisk for dressing, and a serving platter make preparation smooth and cleanup easy.
Nutritional Information
Each serving contains approximately 182 calories, 9 g total fat, 25 g carbohydrates, and 3 g protein.
Serving Suggestions
Pair these roasted vegetables with roast chicken or enjoy them as part of a festive holiday spread. Add crumbled feta or goat cheese for an extra creamy element, or swap in toasted walnuts or pecans for extra crunch.
Pin it This dish is best served warm, straight from the oven, and dressed for a burst of flavor. Enjoy the beautiful colors and bright citrus aroma at every meal.
Common Questions
- → How do I ensure the Brussels sprouts and squash roast evenly?
Cut vegetables into similar sizes and spread them in a single layer on the baking sheet. Stir halfway through roasting to promote even browning.
- → Can I substitute the butternut squash with another vegetable?
Yes, acorn or delicata squash work well and offer slight flavor variations while maintaining the dish's texture.
- → What makes the orange dressing special?
The fresh orange juice and zest provide a bright citrus note, balanced by honey and Dijon mustard to create a flavorful, tangy dressing.
- → Are toasted pumpkin seeds necessary?
They add a pleasant crunch and nutty flavor but can be omitted or substituted with walnuts or pecans for different textures.
- → Is this dish suitable for gluten-free and vegetarian diets?
Yes, it contains only vegetables and naturally gluten-free ingredients, making it both vegetarian and gluten-free friendly.