Prepare to transform ordinary vegetables into a culinary sensation that will have your dinner guests begging for seconds! This Honey Orange Glazed Brussels Sprouts with Butternut Squash recipe is not just another side dish – it's a flavor explosion that turns humble vegetables into a gourmet experience. Imagine caramelized edges, a perfect balance of sweet and tangy glaze, and a stunning presentation that will make you look like a professional chef with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, peeled and cubed
- 1/4 cup honey
- 1/4 cup orange juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Zest of 1 orange
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the vegetables: Trim the Brussels sprouts by cutting off the tough stem ends and removing any yellow or discolored outer leaves. Slice each Brussels sprout in half lengthwise. For the butternut squash, carefully peel the skin using a sharp vegetable peeler, remove the seeds, and cut into 1-inch uniform cubes.
- In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil, then season generously with salt and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to roast evenly and develop caramelization.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through cooking. The vegetables should be tender and have golden-brown edges when done.
- While the vegetables are roasting, prepare the honey orange glaze. In a small bowl, whisk together honey, fresh orange juice, and orange zest until well combined.
- Once the vegetables are roasted, remove from the oven and immediately drizzle with the prepared honey orange glaze. Toss gently to ensure even coating.
- Transfer the glazed vegetables to a serving platter. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot as a vibrant side dish, garnishing with additional orange zest if desired. The roasted vegetables should have a beautiful caramelized exterior with a sweet and tangy glaze.
Tips
- Ensure even sizing: Cut your Brussels sprouts and butternut squash into uniform pieces to guarantee consistent roasting and caramelization.
- Don't overcrowd the baking sheet: Give your vegetables breathing room to roast properly. Use a large sheet or multiple sheets if needed to prevent steaming.
- High heat is key: Roasting at 425°F creates those delicious crispy, caramelized edges that make this dish irresistible.
- Fresh is best: Use freshly squeezed orange juice and freshly zested orange peel for the most vibrant flavor in your glaze.
- Toss gently: When adding the glaze, use a light hand to coat the vegetables without breaking them apart.Pro Tip: For extra crunch, consider adding toasted pine nuts or sliced almonds as a final garnish just before serving!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
