Save A vibrant, healthy side dish featuring caramelized Brussels sprouts and butternut squash tossed in a fresh citrusy orange dressing. Perfect for any meal, this recipe adds brightness and flavor to your table.
I first made this dish for a family get-together, and it was a hit with both vegetable lovers and skeptics alike. The sweet and savory combination paired so well, it's now a staple on our holiday menus.
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 roasting vegetables
- Salt: 1/2 tsp, split between veggies and dressing
- Black pepper: 1/4 tsp, split between veggies and 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
- Prep Oven and Pan:
- 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 well coated.
- Roast:
- Spread vegetables evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring once halfway through, until golden and tender.
- Make Dressing:
- In a small bowl, whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until well emulsified.
- Combine:
- Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat.
- Garnish and Serve:
- Sprinkle with toasted pumpkin seeds and chopped parsley, if desired. Serve immediately.
Save 
Save This side dish brought everyone together at Thanksgiving last year and now my kids ask for it whenever they spot butternut squash at the market.
Variations
Add crumbled feta or goat cheese for creaminess or substitute acorn squash if you prefer a different flavor profile.
Serving Suggestions
This pairs beautifully with roast chicken or as part of a festive holiday spread.
Nutrition
Each serving provides approximately 182 calories, 9 g fat, 25 g carbohydrates, and 3 g protein, making it a nourishing addition to any meal.
Save 
Save Enjoy the vibrant colors and lively flavors this recipe brings to your table. It's quick to make and guaranteed to be a crowd-pleaser.
Recipe FAQ
- → What is the best way to roast Brussels sprouts and squash?
Roast at 220°C (425°F) on a parchment-lined tray, stirring halfway for even caramelization and tenderness.
- → How does the orange dressing enhance the vegetables?
The citrusy dressing adds bright acidity and subtle sweetness, balancing the roasted flavors perfectly.
- → Can I substitute other types of squash?
Yes, acorn or delicata squash can be used for a similar texture and sweetness.
- → What optional ingredients add extra texture?
Toasted pumpkin seeds or chopped nuts provide delightful crunch and complement the dish well.
- → Is this dish suitable for dietary restrictions?
It is vegetarian and gluten-free, but contains mustard and optional seeds which may be allergenic.