With any menu, the side dishes tend to tie everything together. So, it’s important to have something for everyone or every palate. From meal prepping or planning a menu for a dinner party, side dishes are the glue. Warm orange honey Brussels sprouts and squash is definitely one everyone at the table will enjoy.
I think it’s safe to say everyone loves butternut squash. But when it comes to brussels sprouts, it’s hit or miss for most people. You either love it or you hate it. But honestly, I think most people don’t enjoy brussels sprouts because they do not prepare it correctly.
To cook the perfect brussels sprouts every time, I think it is essential to roast them. I’m not a big fan of sautéing brussels sprouts. It tends to leave them soggier and you will have a harder time seasoning them. But, with roasting, the flavor develops over time and the sprouts end up nice and caramelized. So if you’ve never liked brussels sprouts, try roasting them and I promise it will change your life.
Now of course, what brings this dish together is the orange honey glaze. I don’t want this to be just another roasted vegetable dish. I want you to enjoy eating your vegetables. And the flavors here are so scrumptious even the kids will devour this in a heartbeat.
What should I pair with warm orange honey brussels sprouts and squash?
The flavors of this dish definitely scream holiday side dish. But, it can easily be paired with many of our favorite main dishes. Here are some examples:Print
Brussels sprouts and butternut squash roasted and tossed with a warm sweet and tangy orange honey glaze.
1 lb Brussels sprouts, trimmed and halved
2 cups diced butternut squash
2 tbsp avocado oil
salt and pepper
4 slices bacon
1 tbsp grass-fed butter or ghee
2 tbsp raw honey or grade A maple syrup
1/4 cup orange juice
zest of 1/2 an orange
chopped scallions to garnish
Preheat the oven to 400˚F.
Spray a large baking sheet with avocado oil spray and set it aside.
Toss the brussels sprouts and butternut squash with the avocado oil and season with a couple pinches of salt and pepper. Transfer the vegetables to the perpared baking sheet and scatter the vegetables in a single layer (try to lay the brussels sprouts cut side down and make sure the vegetables don’t overlap).
Roast the vegetables for 35-40 minutes or until the butternut squash is tender and the brussels sprouts are crispy on the outside and tender on the inside.
While the vegetables cook, add the bacon to a skillet over medium-high heat and cook until crisp. Remove the bacon from the pan and set aside.
Discard half of the bacon fat and add the butter, honey, orange juice and orange zest to the same skillet. Bring to a simmer over medium heat. When the sauce begins to simmer, lower the heat to medium low and continue to simmer for 5-7 minutes or until the sauce thickens and reduces to about half.
Remove the vegetables from the oven and transfer to a serving dish. Garnish with chopped scallions, crumble the bacon on top and drizzle the sauce over top. Serve immediately and enjoy.
Keywords: roasted brussels sprouts, Thanksgiving side dishes